Tortilla, Spanish Omelette, is a typical Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil.
Step 1: Ingredients
- Eggs (6 per tortilla)
- Potatoes (1kg per tortilla).
- Onions (3 per tortilla).
- Olive oil (enough to cover the potatoes when frying).
- Salt (variable).
Step 2: Preparation
1. Heat oil in a pan over medium high heat, add potatoes and onions to cook, mixing the pan until the potato and onion are soft and not brown for 20 minutes.
2. Beat 6 eggs into a large bowl until they turn a yellow pale colour, mix the onion and potatoes with a spoon to the beaten eggs and leave the oil in the pan.
3. Put another tbsp of oil into the pan with the other oil from the previous cook of onion and potato. Add the egg mixture, spreading the potatoes evenly in the pan in the egg mixture. Cook until the bottom of the tortilla is a light brown.
4. Gently shake pan so the tortilla doesn't stick, then slide a spatula gently along the edges and underneath tthe ortilla. Place a large plate over pan and quickly turn plate and pan over so the tortilla will fall onto plate. Add 1 to the pan and slide the tortilla back in carefully tuck in sides with a fork, and continue cooking over medium heat until eggs are just set, about 3 minutes.
Step 3: History
The Spanish tortilla is the most common gastronomic specialty found all over Spain. There are hundreds of variations even in any one specific region, but the most common is the one made with eggs, potatoes and onion. Until recently, the first known document that referenced the tortilla de patatas was a letter dated from 1817, led to the Cortes de Navarra, in which it was says that the people of Pamplona consumed two or three eggs in tortilla, for five or six people, mixing potatoes, bread, etc., while farmers had nothing to eat. Some claim that it was General Thomas Zumalacárregui who invented the potato omelette “for necessity”, as it was a simple and nutritious dish that can satisfy the appetite army