Tortilla de patatas (potato omelette)

This one will require a little bit of your natural cooking skill. It won't take you more than forty-five minutes to make. The spanish omelette is one of the most famous recipes in Spain, with a lot of variations. Usually we make the “tortilla española” with eggs, potatoes, onions and olive oil, but sometimes we use also peppers, green asparagus or even “chorizo” (red sausage).

History

The first reference to the tortilla in Spanish is found in a Navarrese document. It is an anonymous "Mousehole's memorial" addressed to Navarra's Court in 1817. It explains the sparse conditions of the farmers in contrast with Pamplona's and the Ribera's inhabitants.

After listing the sparse food eaten by highlanders, the next quote follows: "…two to three eggs in tortilla for 5 or 6 [people] as our women do know how to make it big and thick with less eggs, mixing potatoes, breadcrumbs or whatever."

According to legend, during the siege of Bilbao, Carlist general Tomás de Zumalacárregui created the "tortilla de patatas" as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army. Although it remains unknown whether this is true, it appears the tortilla started to spread during the early Carlist wars.

Another tale is that during the war, Zumalacárregui was in the field and happened upon a farmhouse and demanded a meal from the farmwife. All she had were a few eggs, a potato and an onion, so she combined all three, making an omelette. Surprisingly, Zumalacárregui was pleased and took the idea with him.

Ingredients

1. 1kg potatoes
2. 2 onions
3. 6 medium sized eggs
4. Salt
5. Olive oil

Special equipment

 20cm round non-stick frying pan

Preparation

1. Peel the onions and cut them in thin slices. Fry them in the olive oil above a low heat.
2. Peel the potatoes and cut into medium sized squares. Sprinkle with salt and add them to the pan with the onions. Continue to fry on low heat until they begin to soften and go golden. It’s better if they're not well cooked and are almost boiled in the oil, so that the omelette will be moister. Drain and set aside.
3. Lightly beat the eggs with a little salt. Mix with the potatoes. Place a small amount of oil in the frying pan and heat. Pour the egg mixture into the pan and cook on a low heat until you see it going golden. Do not overcook as it will dry up.
4. When it is ready on one side, with the help of a plate on the top of a saucepan, turn it over and cook the other side. When done place on a serving dish.

You can use mayonnaise or tomato sauce as accompaniments if you wish, serve cold as an appetiser at home or take on a picnic. There are many variations of the Spanish omelette. I like to make it with potatoes and onions but it can also be prepared with peppers, beans, asparagus etc…

Enjoy!