This dish is so popular that it is served in every restaurant or bar in various presentations, both for breakfast and for lunch, and even as a tapa or pincho.
In the chronicles of the Indies, it is documented that by 1519 the egg tortilla was already known both in Europe by the Spanish conquistadors and in America, at least by the Aztecs. But the first written mention of this dish in Spain appeared in 1798 in the book by scientist Javier López Linage "La patata en España" (The Potato in Spain). It is said that this potato dish originated in the Extremaduran town of Villanueva de la Serena in the 18th century.
The tortilla de patatas is a Spanish egg omelette prepared in olive oil with the addition of chopped potatoes. There are many variations to prepare the tortilla de patatas, for example, with onion or chorizo. There is also the "Tortilla Paisana": in addition to eggs and potatoes, chorizo, red pepper, and peas are added.
It's a versatile dish that can be enjoyed as a main course or as a side dish, and it's perfect vegetarian food.
I recommend trying this Step-by-Step Guide: Homemade Tortilla de Patatas Recipe and making at home this Spanish omelette. It's easy to make, delicious, and a great way to experience the flavors of Spain.
Ingredients:
Ingredients:
600 g / 1 lb 5¼ oz of unpeeled potatoes
6 eggs
180 ml / 6 fl lb of olive oil
4-5 g / ⅛ oz of salt
#spanishomelette #spanishcuisine #tortilladepatatas
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