This week we continue with the series of articles that we started a few weeks ago, where we spoke about the history of tapas and the delicious patatas bravas. But, of course, potatoes are used to create many dishes, among them another that is typically Spanish: Spanish omelette (“tortilla de patatas”)!
Spanish omelette, also commonly called Spanish tortilla, is a delicious and nutritious dish, which is ideally served as an appetiser, in the form of a “pincho”/”pintxo” (small portions of food eaten in a bar or café). It was named as such because it is cut into small portions and is pricked, either with cocktail sticks or with a fork.
The omelette is a relatively simple dish; the most complicated thing in its preparation, strangely, has nothing to do with one’s culinary skills, but just the flipping of it to brown both sides.
But actually, as we said before, preparing it is not exactly difficult: you need eggs (obviously), potatoes (of course), olive oil and salt. It can also include onion or basically anything that you have to hand, but the most usual is to make it solely with potatoes.
You simply cut the potatoes into fine slices and fry them with salt until they are well browned, remove them from the heat, beat the eggs also with a little salt and once beaten, throw them in the frying pan and add the potatoes. Like we said before, the most complicated thing once the mixing has been done, is flipping it, but with a lid (of any saucepan), it isn’t too difficult. And that’s it, now you have a Spanish omelette.
Of course, that is all in theory. In any case, we still have the bar, in which we can order a delicious “pincho” that avoids all that if we don’t feel like cooking, we’ve put in too many potatoes, burned the omelette or it didn’t set: practice makes perfect, so the next one will turn out better.
But not all tapas contain potatoes, clearly. Although, in this case, in some places in Spain, they can be served as an accompaniment. We are talking about chorizo in cider (“chorizos a la sidra”), a tapa which is very typical in Asturian gastronomy (hence the cider), but widespread throughout Spain.
Also popular in many bars and restaurants, the preparation of this dish is just as simple. The chorizo must be, ideally, Asturian since it is a cured smoked sausage. Roast it, cut it in slices and cook in cider until it is slightly softened. And that’s it, there’s really no mystery behind it. It’s a simple, yet very tasty dish, which is good to accompany with, as well as a beer or a glass of wine, a good cider.