What springs to mind when someone mentions Spanish cuisine? Perhaps it’s paella simmering in a large pan as rice, vegetables, and seafood meld together. Or maybe it’s little dishes of tapas on a large table, being shared by many as glasses clink together. But here’s the thing.
While paella and tapas are pretty much synonymous with Spanish food, neither of them are as widely consumed as tortilla de patata, also known as the Spanish omelet. To not try it is to miss out on the heart and soul of Spanish cuisine and culture. But why is it so popular?
Simply put, the Spanish omelet is easy to make yet still manages to possess an incredibly comforting and delicious quality. This begs the question, what makes a Spanish omelet different from a regular omelet?
What’s in a Spanish Omelet?
The ingredients are simple and straightforward for a recipe that’s had such a big impact on the country. In its most basic form, there are just three ingredients needed to make a Spanish omelet.
- Eggs
- Potato
- Olive Oil
Yes, that’s it. However, there are plenty of more elaborate variations of the recipe, which include mushrooms, cheese, spinach, and other ingredients depending on the desired effect. Thin slices of potato are added to a mixture of beaten eggs and fried in a pan of olive oil.
That’s why the Spanish omelet has more volume and texture than a typical omelet, which is as flat as a pancake. The Spanish omelet is more similar in shape to a small cake, hence its name in Spanish, ‘tortilla de patata’ which literally means ‘little potato cake’. So, where does this delicious little treat come from?
History of the Spanish Omelet
This isn’t just a history lesson. This is also a cooking tip. How? Because knowing the history of what you’re cooking gives the opportunity to show off your knowledge at mealtime and tell those at your gathering the origins of your recipe. What’s more, people often appreciate their dish more if they know the story behind it.
It was said that the earliest mention of tortilla came from Navarra in 1817. It’s believed the recipe was invented by farmers who, during tough times, had very few ingredients to conjure up a meal. Eggs, potatoes, and a splash of olive oil were the basic ingredients they used to get creative and piece together Spain’s most popular dish.
This theory was all well and good until an earlier document from 1798 was found mentioning the dish in Extremadura. For that reason, the village of Villanueva de la Serena in the Extremadura region now claims tortilla as its own invention and has a monument to the dish in the heart of town.
But what if we were to tell you that there’s another document, just one year older, that mentions the tortilla being present in Valencia? Where it comes from remains up for debate, but one thing for sure is that the entire country loves it.
Onions in the Omelet – a Divisive Topic
Careful here! Among Spanish omelet lovers, this can get a little heated. Some are purists and believe that the tortilla de patata should honor its original ingredients. But there are others who like to chop up some onions and throw them in the mix of eggs and potatoes so they become part of the omelet.
The version that tastes better is a matter of preference, but if you’re cooking Spanish omelet for the first time, perhaps it’s best to be on the safe side and prepare it without the onions.
How to Make a Spanish Omelet
Sure, Spain is all the way across the Atlantic, but don’t let that stop you from bringing Spain to your kitchen. While the recipe for the Spanish is simple and straightforward, it’s still something that takes time to master with perfection. So gather your potato, eggs, and onion, and let’s get started.
- Slice the potatoes and cook them in olive oil. You want them to be soft rather than firm and crispy.
- This part is optional, but if you’re going to add onions, now’s the time to slice them up and add them to the pan.
- Drain the potatoes (and onions) from the pan and mix them with whisked eggs. Here, you can also add some sprinkles of salt.
- Pour your eggs and potato mix into a pan with olive oil and let it cook.
- Once the lower side is done, here’s the tricky part: you now have to flip the omelet over onto the other side. Some people use a plate for this part to help them.
- Let the other side cook for a few minutes.
- Serve and enjoy.
You can also prepare the same dish with an Andalus twist by making this Spanish Omelet with Salsa Sevillana recipe. The difference in this version is the addition of a delicious and distinct sauce, native to the charming city of Seville.
Bring Spain to Your Kitchen with The Tapas Sauces
Some people love a little bit of sauce with their Spanish omelet, while others consider it to be a sacrilege. What do you think? Whatever you decide, there’s no reason to stop being creative. So keep experimenting and make the most of a whole world of flavors with The Tapas Sauces.
