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!
I am a huge fan of tortilla Española and almost always cook this when I have company to my home. It is satisfying, filling, and something most people do not normally have the opportunity to enjoy. A number of recipes exist even for traditional tortilla but mine originates from my dear friend, Alicia, at Catacurian in Spain (with very few modifications).
I have found that there are many ways to enjoy Tortilla Española – by itself, on a crostini, or in a bocadillo (sandwich). What about those not satisfied with the status quo? What else could I create from this simple, yet incredibly delectable, dish?
You can add almost anything to the traditional tortilla to create your own take on this dish – but remember that it can only be called “tortilla de patatas.” Not a problem as long as it is delicious! Also check out our modified Spicy Tortilla with Chorizo and Piquillo Peppers; and 2) Sweet Potato Tortilla with Pancetta (Jamón Serrano).
Note: 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!