Tortilla de patatas is a traditional Spanish dish made with potatoes and eggs, often served in wedges as tapas. It is not related to the Latin American flatbread of the same name and can include other ingredients like onion, garlic, and deli meats. It is popular for picnics, casual parties, and family meals in Spain and can also be found in parts of Latin America.
Tortilla de patatas is a traditional Spanish dish that has been produced since at least the 1800s. For North Americans, the name of this dish is a bit confusing, as it has absolutely nothing to do with the Latin American flatbread of the same name. Many Spanish restaurants offer tortilla de patatas, especially if they specialize in tapas, and this dish is a perennial favorite in Spain for picnics, casual parties and family meals.
The key ingredients of tortilla de patatas are potatoes and eggs. The potatoes are first cooked in a heavy skillet, then drained and added to a bowl of beaten eggs. The pan is heated with a little oil and the potato-egg mixture is poured in to cook. Halfway through the process, the mixture is tossed onto a special plate and slid back into the pan to cook the other side. When finished, the dish closely resembles an omelet, a very similar egg dish.
In some ways, a tortilla de patatas is like an omelette with potatoes, except it’s extremely thick. A traditional one is typically nearly as tall as the pan it’s cooked in, and is designed to be eaten in wedges known as pinchos de tortilla, like a cake or pie. Some Spanish cooks refer to this dish as “tortilla de Española”, differentiating it from “tortilla a la Francesca”, a simple French omelette.
In addition to the basic potatoes and eggs, tortilla de patatas can also include onion, garlic, deli meats, fresh greens, and an assortment of other ingredients. It is eaten hot and cold, with a variety of sauces. Although a lot of oil is involved in the cooking process, this dish is generally not greasy, although it is very filling, thanks to the dense potatoes and protein-rich eggs. This may be why it is so popular as a tapas offering, as a wedge can prepare the stomach for a night of drinking.
This dish is often served with pickles, bread and olives and can be eaten as a sandwich between two pieces of thick bread. Unlike the closely related omelet, the tortilla never goes into the oven during the cooking process. In addition to being served in Spain, it is also found in parts of Latin America, particularly Argentina.
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