It doesn’t really matter whether you call it tortilla española or tortilla de patatas or Spanish Tortilla. It’s all the same dish. What does matter, is that you have the chance to sample this classic Spanish delight.
In the US, we tend to eat eggs and potatoes for breakfast, but in Spain, the authentic Spanish tortilla is served hot, cold or at room temperature as a tapa or a meal, on its own or in a sandwich. Some choose to add chorizo, red peppers, vegetables and cheese to the mix, but the go to Spanish tortilla recipe is potatoes, eggs and possibly onion. The onion is a highly debated topic among Spanish cooks.
Personally, I love mine with potatoes, eggs, and onions, as I was taught to make it in London by our lovely Spanish house sit host, Ester. And I don’t care if it’s served for breakfast, brunch, lunch, snack or dinner. It’s just that tasty.
I’ll admit that I was a little in disbelief that the dish would be anything but bland as I watched Ester make it. But after taking my first bite of that slightly creamy sweet goodness, I was hooked. I knew the Spanish tortilla would become a regular part of our lives. Hubby completely agrees with me so much that he’s making one in the kitchen right now as I’m writing this post.
The slow cooked onions add such a sweetness and harmony to the potatoes and eggs that it’s my favorite way to eat it. I just can’t imagine adding other ingredients, unless it’s a few fresh chopped herbs, which I’m sure I’ll give a go one day.
I hope you enjoy making the wonderfully tasty simplicity of this authentic Spanish classic in your home. It really is a dish worthy of trying.