If you’re not coming to Spain for a traditional tapas tour, then follow our recipe for an alternative take on the iconic Spanish omelette!
Tortilla española (tortilla de patatas) is one of Spain’s most famous and beloved national dishes. It’s the perfect late night snack, breakfast pairing and all-around delicacy when paired with a glass of Cava. And although it’s nothing more than egg, potato, and onion cooked in olive oil, when spiced with a touch of pancetta or Spanish Jamon, it’s pure heaven!
Pancetta is an Italian bacon made of pork belly meat, that is salt cured and spiced with black pepper, and sometimes other spices. The two basic types of pancetta are the arrotolata (rolled) and stesa (flat). The arrotolata, salted, is mainly cut in thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the stesa is often used chopped as an ingredient in many recipes, or cut in thick strips, that are usually eaten grilled. We’ll be using stesa for this recipe, or Jamon Serrano if you can get your hands on it 🙂
Note 1: The tortilla may be eaten immediately; however it is much better if allowed to cool down for at least an hour. It is even better the next day.
Note 2: To make a 4 person tortilla, you will need two frying pans, one 12? diameter which is used to fry the ingredients, and the other an 8? diameter to make the actual tortilla. It is highly recommended that you use a non-stick pan, so as not to burn the tortilla.
Want to learn how to make Tortilla de Patatas from the best? Contact us for a custom Spanish cooking class!
