When I first tried the tortilla española, I felt welcomed. It was one of the first foods I tried when arriving in Spain, and it was the most recommended by my students! Although I had never had it before, I couldn’t help but feel comforted by the simple yet delicious flavors! It is now one of my favorite dishes to eat in the morning before work or as a snack. What time of day would you try a Spanish tortilla? What food does it remind you of from the United States? How is it similar or different?
The food is prepared using potatoes, eggs, onion, olive oil and salt. Although the dish has simple ingredients, it is difficult to master. First you must peel, rinse and thinly slice the potatoes. You then dry the potatoes, season them with salt and cook them in hot olive oil in a skillet. Next, you must thinly slice the onions and cook them in a pan with olive oil and salt as well. Once the onions and potatoes are cooked, you add them to a beaten egg mixture. Finally, you pour the tortilla batter into a pan, wait for it to cook and give it a flip! When the tortilla is done, it should be golden on the outside, and slightly gooey on the inside. It may be prepared as an individual serving or made in a large skillet and served as a slice. The tortilla is also commonly served on bread in a bocadillo de tortilla (omelet sandwich). Which way would you like to try it? If you could add in any toppings, what would they be?
