FOOD: Tortilla-The Spanish Omelet You Can't Forget on Your Table

FOOD: Tortilla-The Spanish Omelet you can’t forget on your table

By Jorge Jefferds January 7, 2015 

The Tortilla Española, commonly known in English as “Tortilla” or “Spanish Omelet”, is a dish consisting of eggs, tiny slices of potatoes, and fried in vegetable oil. In Spanish, this meal is called “Tortilla de Patatas” to distinguish it from the plain French omelet. Tortilla means a small round cake, but this case is unrelated to the popular Mexican recipe.

Either way, here you will be able to learn some of these delicious recipes, which are already popular in most Spanish speaking countries.

Spanish Green Beans Stuffed Tortilla

Ingredients

2 cans green beans, rinsed and drained

2 big onions

5-6 eggs

Olive oil

Salt

Preparation

Chop the onions, and fry them until lightly browned with olive oil. Add the green beans, salt, and stir a couple of minutes. In a saucepan, whisk the eggs with a little salt, pepper, other condiments. Bring this mixture to the pan, where you fried the previous ingredients, and start forming the Tortilla. Fry one side well before flipping over to the other side and don’t let the Spanish Omelet get too brownish.

Serve hot with vegetables, or rice as sides.

Potato Chips Spanish Tortilla

Ingredients

5-6 eggs

2 big onions

Potato chips

Olive oil

Salt

Preparation

Chop the onions, and fry them until lightly browned with olive oil. Add the potato chips, and stir for a couple of minutes. In a saucepan, whisk the eggs with a little salt, pepper, other condiments. Bring this mixture to the pan, where you fried the previous ingredients, and start forming the Tortilla. Fry one side well before flipping over to the other side and don’t let the Spanish Omelet get too brownish.

Serve hot with vegetables, rice, or your favorite sides.

Spanish Spaghetti Tortilla

Ingredients

1 package spaghetti

¼ to ½ cup finely chopped pepperoni

5-6 eggs

2 big onions

Olive oil, and salt

Preparation

Cut the spaghetti in three parts and cook it, as instructed. Chop the onions, and fry them until lightly browned with olive oil. Turning down the heat, add the Spaghetti, the chopped pepperoni, and stir for a couple of minutes. In a saucepan, whisk the eggs with a little salt, pepper, other condiments. Bring this mixture to the pan, where you fried the previous ingredients, and start forming the Tortilla. Fry one side well before flipping over to the other side and don’t let the Spanish Omelet get too brownish.

Serve hot with vegetables, or your favorite sides.

Some Spanish eat the Tortilla cold. In fact, it is commonly served as a Tapa or picnic dish throughout Spain. The Tapa may be cut into bite-size pieces, and served on cocktail sticks, or cut into pie style (triangle) portions. This last option is called “Pincho de Tortilla”.

Buen Apetito!