In Spanish, this dish is called tortilla de patatas (papas) or tortilla española to distinguish it from an omelette (tortilla francesa, French tortilla) and from the Mexican tortilla. In Spanish-speaking countries and regions where potatoes are called papas rather than patatas, it becomes tortilla de papas. From Wikipedia.com
The Tortilla de Patata or Potato Omelet is is a traditional Spanish dish, it is a cross between a french omlette and an Italian frittata. It is a very popular dish in Spain and is served as both a main dish and as a tapa or appetizer. It is served warm or cold and eaten at breakfast, lunch or dinner. There are many variations to the Tortilla de Patata, and a few are listed below, but the classic recipe, the core recipe, is perfect in it’s simplicity and ability to satisfy and sustain.
3-4 medium potatoes
1 small yellow onion
5-6 large eggs
1/2 cup of good olive oil
Salt to taste
Peel and slice the potatoes, cutting them about quarter of an inch thick. Fry using olive oil at a moderate temperature until they are soft but not brown. Once the potatoes are tender, mix in the well beaten eggs, keep the temperature moderate and cook slowly to avoid burning the eggs. When the top starts to firm and the eggs are less runny, turn the tortilla over to cook on its other side. This can be done with the help of a plate to flip the eggs from one side to the other.
Try this basic recipe for Tortilla de patatas yourself and tell us what you think, it’s a great fall meal. It is especially good with chorizo sausages on the side, some bread, olives and a glass of red wine. Once you’ve perfected the classic version you can experiment with adding various other ingredients, such as ham, peppers, sausage.
According to Wikipedia, the omelette is believed to have originated in the Ancient Near East… “This dish is thought to have traveled to Western Europe via the Middle East and North Africa, with each country adapting the original recipe to produce Italian frittata, Spanish tortilla and the French omelette.”
Probably most famous is the the classic French Omelette, but what makes it French? As with the scrambled egg recipes, we see that technique has as much to do with a recipe as ingredients do, possible more. Check out this vintage video of Julia Child whipping up an omelette for dinner, notice her clever use chopsticks.
And talk about technique, watch Jacques Pepin’s technique in this demonstration of the Classic French Omelette
Yum. Once you’ve got your technique down, you might want to consider stuffing that perfect omelette with your favorite fillings, my one suggestion is to keep all your ingredients as fresh as your eggs and enjoy!
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When it comes to scrambled eggs, passions stir and battles rage over the proper technique. Some like eggs loose, wet and well … somewhat mushy. Others believe in eggs that are fluffy but firm. For me, I prefer my eggs well done, though not too dry.
Take for example the technique of the amazing Ina Garten – aka the Barefoot Contessa – as celebrated in this post at Eatocracy. Reading the post will only take a few minutes, mind you properly following the cooking instructions will take near to 30 minutes to create the perfect scrambled eggs … ‘slow and steady wins the race’ indeed!
Now take a look at www.mrbreakfast.com, obviously this cook knows a thing or two about eggs! According to Mr Breakfast, the perfect scrambled eggs lies in the whisking technique, note scientific illustrations below.