The Spaniards came, so it is said in this country, in the last century during the Carlist Wars to their “national dish”. The general of the Carlist, Zumalacarregui, came starving to a farm and asked for food. The peasant woman had nothing to offer but boiled potatoes and eggs, which she mixed.
This is how the first tortilla espanola is said to have been born, of which there are countless variations today. They are served as a tapa or possibly eaten as an appetizer or main course. A tortilla specialist manages to cook the raw potatoes, cut into fine slices, at the same time as the egg is cooked. However, this can only be done on a gas stove.
The recipe:
Remove the skin from the potatoes, rinse them and cut them into fine slices. Chop the onion. Heat the olive oil in a frying pan. Cook the potato slices and onion over medium heat until tender. Beat the eggs in a baking bowl, season with salt and whisk until creamy. Add the potatoes and onion to the eggs.
Wipe the frying pan with kitchen roll, heat again with a dash of olive oil, pour in the egg mixture and cook on low heat. Keep shaking the frying pan. Use a spatula – if necessary – to carefully loosen the tortilla from the edge. Cover the skillet with a flat plate, holding the skillet and plate firmly together, and turn to the other side. The half-finished tortilla is now on the
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