Tortilla Española
Spanish omelet is one of the most emblematic dishes in Spanish cuisine. According to Teodoro Bardají Mas, considered by many to be the father of modern Spanish gastronomy, the round shape defined the tortilla as “Spanish,” thus distinguishing it from the classic French one folded in half and other versions coming from different parts. Some state that it was created in Extremadura in 1798. For years, the legend of the “invention” said it was invented in Navarra, where a military general was looking for a convenient and affordable way to provide nutritious and convenient food to feed his troops in Bilbao.
There is a twist to the story, the document “Agricultura General y Gobierno de la Casa de Campo” places the conceptual origin of this dish in Villanueva de la Serena at the end of the XVIII century. Some say it has been around since 1767, claiming that you can see the first mentions of this kind of food in documents since those days. According to that document, it was originated by two landowners looking for a way to alleviate the famine and hunger that devastated Europe at the end of the 18th century. In this sense, they invented a kind of “pancake” made in a frying pan, not an oven, and it is practically the same dish. Even the main ingredient is eggs. I understand the first Spanish omelets didn’t have onions, but I love onions in mine.
Thanks to whoever that great cook was who put it all together. The novelty was not needing an oven, just frying it in a pan, and it is a dish you can enjoy hot or cold. Potatoes came from America and were unknown in Europe until the first conquerors took them to Europe as exotic nutritious food found on their trips to America.
This recipe I’m sharing here is a traditional one that a Spanish friend and great cook taught me. Remember, it will vary depending on the region you eat it; this is the classic, basic recipe; in some regions, people add red peppers, etc. You can use it as a base and suit it as you like, add more vegetables, ham, pancetta, or any other delicious addition you want. Some people like slicing the potatoes and onions very thin and basically poaching them in oil, but I prefer some browning and less oil usage. You do you.
You can infuse this dish if you wish: Add 2 tbsp of infused olive oil and complete the amount of oil needed to cover the bottom of the pan with olive oil. Do not drain any oil; incorporate all the oil in the omelet.
Ingredients:
3 potatoes
1 white onion
6 eggs
Olive oil
Salt & pepper
Method:
Wash thoroughly, peel (if you want), and cut the potatoes small diced. Cut the onion in half, lengthwise, and slice all the onion. Heat a frying pan with enough olive oil to cover the bottom lightly. Gently cook the potatoes until halfway done, give them some time; it takes some time to cook, then add the onion because it takes less time to cook, and you don’t want them to develop too much sweetness. Cook until the potatoes are cooked thoroughly, and the onion is translucent; add salt and pepper to taste. Beat the eggs until smooth, and add salt and pepper to taste. Cook following the method you prefer, on the stove or in the oven; I will explain both next.
Oven method:
Drain the excess oil from the pan if you wish. You can use that same seasoned grease to oil the pan to cook the omelet. Once the pan is evenly greased, put the potatoes and onions in it and cover them entirely with the beaten eggs. Cook in the oven at 340 for approx 30 minutes or until the egg is completely set in the middle. Take it out of the oven when it’s done, let it rest for a few minutes before unmolding or cutting, and enjoy! You can eat it hot or cold, with or without a side dish. In Puerto Rico, it is common to serve it warm with a side of white rice.
** If using a cast iron pan, you can fry the potatoes and onion in a little less oil (the pan is already seasoned), and when they are done, pour the beaten eggs over the potatoes in the pan and bake it using the same indications.
Stovetop method:
Drain the excess oil in the same heated pan you used to fry the potatoes and onion, pour the beaten eggs to cover the potatoes and onions entirely, and put a lid on. Let it cook for about 15 minutes and uncover until cooked so all the excess moisture evaporates and you don’t end up with a wet omelet. When the eggs are completely set in the center, move out of the heat and let sit for a few minutes before serving. If desired, you can use a large plate to turn it once it is almost cooked thoroughly (if the eggs are not set, it can get messy) and place it back on the pan and finish cooking. You can eat it hot or cold, with or without a side dish. In Puerto Rico, it is common to serve it warm with a side of white rice.
The author shall not be liable for any damage or injury alleged to be caused, directly or indirectly, by the information provided here. Neither is responsible for any allergic reaction or adverse reaction to any ingredient (including infusions). No legal, nutritional, or medical advice is intended with this information, and under no circumstances should any infused product be given to children without professional medical guidance.