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Tapas Cooking Tips from Spain, "TORTILLA ESPAÑOLA"


Hi there, Miss Marisol here, back from La Coruña, Spain!
After such a pleasant day walking and shopping with Miss Lopez I decided to make myself a nice “Tortilla Española” and a salad for dinner. My Fave!!!!
The “Spanish Tortilla” in Spanish “Tortilla Española” is also known as “Tortilla de Patatas”. It’s an omelet made with eggs, potatoes, onions and a bit of garlic. Attention! Don’t confuse this tortilla with the typical wheat or corn burrito-forming Mexican tortilla. The “Tortilla de Patatas” is the Number One TAPA in Spain “The Queen of all Tapas”.  You can also enjoy it as a main dish accompanied by a fresh garden salad and a piece of fresh baked bread for lunch or dinner, and, in a sandwich. Tourists love to have “Tortilla de Patatas” for breakfast when the visit Spain.
Miss Lopez personally loves “Pinchos de Tortilla” which is a piece of “Tortilla de Patatas” on top of a baguette slice, especially from “La Bombilla” , famous tapas bar in La Coruña that has over 28000 followers in Facebook, check it out!.

 
To make Tortilla de Patatas you will need the following ingredients:

  • Potatoes (five or six for a good-sized tortilla)
  • Olive oil, enough to cover the potatoes when in the frying pan.
  • Eggs (five or six for a good-sized tortilla)
  • A quarter of an onion or less, depending on your taste.
  • Garlic, one or two teeth.

 
Let´s beguine cooking then…
Dice 5 or 6 potatoes into small bits. The smaller the bits, the smoother the texture of the “Tortilla de Patatas”.
Prepare a frying pan with enough olive oil to cover the potatoes. Heat the oil thoroughly, and then add the diced potatoes with the oil on medium heat.
Whip together five or six eggs in a separate bowl while the potatoes are frying. Be sure to beat a lot of air into the eggs to create a foamy liquid. Add diced onions and garlic to taste.
Pour almost all of the oil out of the frying pan once the potatoes are golden brown but not crispy to the touch. Pour the egg mixture over the potatoes in the pan, covering the potatoes evenly.
Be sure that the egg mixture is not sticking to the pan while you make this Spanish tortilla. If you use a non-stick pan, move the pan from side to side frequently in order to keep the egg from sticking. Use a fork or spatula as needed to free the egg from the side of the pan. You need the tortilla free from sticking in order to flip it over later.
Determine when the tortilla is cooked on the one side (three to five minutes, or more, depending on the size of the tortilla), then get ready to flip it over. Put a plate over the tortilla pan, hold the plate with one hand and flip the tortilla over in one motion, letting it be on the plate.
Slide the now-upside-down tortilla into the frying pan, and heat for another minute or two.
Cut in triangles, just like an apple pie, serve and enjoy! Check the pictures for more serving ideas and use your imagination. Riquissssimo!!
Miss Lopez and I will continue to enjoy Tapas like this one first hand in La Coruña! Feelgood Womanhood with Spanish Tapas!!! Hasta la Vista!
 
 

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