One of the truly exceptional omelettes that graces the culinary world is the Spanish Tortilla—a creation composed solely of olive oil, eggs, potatoes, and onions. Its versatility is highlighted as it delights palates regardless of the time of day, whether enjoyed warm or at room temperature. Frequently showcased on Tapas menus, this dish has secured its place as a sought-after delight.
In the realm of omelette grandeur, a parade of opulent creations prevails. From extravagant truffle-infused varieties to those layered with a quartet of cheeses or even sumptuous lobster, there’s no shortage of decadence.
As for me, I tend to gravitate towards the “fridge clean-out” approach to omelette crafting. In essence, my omelettes typically serve as a canvas for utilizing odds and ends residing in the refrigerator.
However, there is an exception—the Spanish Tortilla. It stands as one of the few omelettes I consciously choose to prepare. The magic of a Spanish Tortilla is found within its modest ingredient list—merely eggs, potatoes, onions, and olive oil. While variations do exist, even within Spain, this classic assembly prevails.
A noteworthy feature of Spanish Tortillas lies in the potato preparation method. Sliced potatoes are gently “stewed” in oil on the stovetop, employing a relatively generous quantity of oil, around 1/2 a cup. Admittedly, this might sound like a substantial amount, yet the potatoes don’t absorb as much oil as one might anticipate. In fact, the outcome is akin to confit potatoes. This technique renders the potatoes splendidly creamy, a crucial factor that contributes to the exceptional quality of Spanish Omelettes.
While serving the omelette at room temperature is indeed delightful, I personally lean towards savoring it warm. While omelettes are typically associated with breakfast or brunch, the Spanish Tortilla finds a comfortable home in the world of Tapas. Traditionally in Spain and regularly featured on tapas menus, this dish is a staple both there and in Spanish eateries around the globe, including here in Sydney, Australia.
This rendition of the Spanish Omelette was prepared as part of a grand Spanish Fiesta, gracing the Easy Tapas spread that kicks off the meal. On Wednesday, I’ll unveil the star of the show—the generous Chicken & Seafood Paella. Then, on Friday, brace yourself for the pièce de résistance of Spanish desserts—CHURROS!
So, the question remains: Will you indulge in this delight for breakfast, lunch, dinner, or as a delightful addition to your tapas adventure?
