Whether you tasted it in Spain and loved it, or you never tasted it but you cannot keep waiting because you want to eat it, we reveal you a few secrets about the recipe today! The tortilla de patatas was born in the XIXth century. It was then a plate mainly prepared by poor people, who could not buy many eggs and vegetables, very expensive in the town, so they added potatoes to their omelet in order to make a more substantial and affordable food.
Put there the potatoes slivers and let it brown. Measure content performance. Develop and improve products. List of Partners vendors. Featured Video. Read More. Your Privacy Rights. To change or withdraw your consent choices for thespruceeats. At any time, you can update your settings through the "EU Privacy" link at the bottom of any page. These choices will be signaled globally to our partners and will not affect browsing data. We and our partners process data to: Actively scan device characteristics for identification.
I Accept Show Purposes. The moment things start to get a little more complicated is when it comes to what some might consider ever so slightly more fanciful additions, which range from chorizo to green pepper, cheese or even tuna.
In more upmarket restaurants, chefs have featured versions including luxury ingredients, such as truffle and foie gras. Extra virgin olive oil is an obvious first choice, but some households may defer to a lesser-quality olive oil or even stray to another type of oil such as sunflower , which inevitably leads to the distinctive fruity flavor of the olive being lost. Since the traditional recipe requires finely sliced potato bathed and cooked in olive oil, the use of crisps may well be a clever shortcut and an interesting twist on the traditional recipe — but because the humble potato hardly ever takes center stage in many recipes, perhaps it is best left to its leading role in the tortilla.
One notable quality of the Spanish omelet is its widespread popularity throughout Spain, something which is not very typical in a country where regional differences both culinary and otherwise are so strongly pronounced and so proudly defended. When served as a tapa , the tortilla is usually cut into a small squares, each of which is served with a cocktail stick. If it is being eaten as part of a meal, the tortilla is usually served in a large triangular slice and may come accompanied by some salad or tomato.
The dish can be served and enjoyed either warm or at room temperature, with the latter being more frequent if the dish is being eaten as a tapa. We and our partners use cookies to better understand your needs, improve performance and provide you with personalised content and advertisements. To allow us to provide a better and more tailored experience please click "OK".
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