Living in Spain 
Eating & Drinking Tortilla
Eating & Drinking Tortilla
Tortilla Española
The Tortilla Española, also known as tortilla de patatas, or Spanish omelette is an egg omelette combined with fried potatoes. It can also include onion and garlic depending on regional, or indeed personal, taste. The word ‘tortilla’ is derived from the Spanish word ‘torta’ which means round cake, and indeed the tortilla does resemble a round potato cake.
In order to make a tortilla, the potatoes and onions are first sliced and fried in olive oil. They are then mixed with the uncooked scrambled eggs before being slowly re-fried in a pan. In order to turn the tortilla over during frying a ‘vuelve-tortillas’ is used; this has the appearance of a ceramic lid and is specially designed for this purpose.
A slice of tortilla is one of the most popular tapas throughout Spain and is known as a ‘pincho de tortilla'. A pincho de tortilla is almost always accompanied by bread and, more often than not, by pickled olives or gherkins. In many bars, you can order a ‘bocadillo de tortilla’, which is essentially a Spanish omelette sandwich made with crusty bread. Due to its versatility, i.e. it can be eaten either hot or cold; tortilla is always a favourite at Spanish picnics.
Apart from the addition of onion and garlic, there are a variety of other ingredients that can be added to a tortilla, including green peppers, chorizo, courgettes, mushrooms, or diced ham. Because its base ingredient is so simple, each Spanish home will add their favourite ingredients to create their own personal style. It is also possible, although unusual, to make a tortilla without egg, thus making it a suitable dish for vegans and those with an egg allergy. To do this, a mixture of flour and water is used to bind the potatoes as a substitute for egg.
Traditionally the Spanish tortilla was taken by the peasants into the fields where they were working and was eaten cold, covered in olive oil, between two slices of homemade bread. This made for a filling, yet inexpensive, meal providing the worker with plenty of sustenance to carry them through the working day. Nowadays, not a great deal has changed in respect of the humble tortilla; it is still seen as a staple of the Mediterranean diet.
In order to make a tortilla, the potatoes and onions are first sliced and fried in olive oil. They are then mixed with the uncooked scrambled eggs before being slowly re-fried in a pan. In order to turn the tortilla over during frying a ‘vuelve-tortillas’ is used; this has the appearance of a ceramic lid and is specially designed for this purpose.
A slice of tortilla is one of the most popular tapas throughout Spain and is known as a ‘pincho de tortilla'. A pincho de tortilla is almost always accompanied by bread and, more often than not, by pickled olives or gherkins. In many bars, you can order a ‘bocadillo de tortilla’, which is essentially a Spanish omelette sandwich made with crusty bread. Due to its versatility, i.e. it can be eaten either hot or cold; tortilla is always a favourite at Spanish picnics.
Apart from the addition of onion and garlic, there are a variety of other ingredients that can be added to a tortilla, including green peppers, chorizo, courgettes, mushrooms, or diced ham. Because its base ingredient is so simple, each Spanish home will add their favourite ingredients to create their own personal style. It is also possible, although unusual, to make a tortilla without egg, thus making it a suitable dish for vegans and those with an egg allergy. To do this, a mixture of flour and water is used to bind the potatoes as a substitute for egg.
Traditionally the Spanish tortilla was taken by the peasants into the fields where they were working and was eaten cold, covered in olive oil, between two slices of homemade bread. This made for a filling, yet inexpensive, meal providing the worker with plenty of sustenance to carry them through the working day. Nowadays, not a great deal has changed in respect of the humble tortilla; it is still seen as a staple of the Mediterranean diet.
