France has its quiche. Italy has its frittata. Spain has its tortilla; all are related dishes. The tortilla española is nothing like its Mexican cousin, except both resemble the literal meaning of the word tortilla: “little cake.”
The venerated and beloved tortilla española is a timeless classic in Spanish cuisine and as such it boasts legions of devoted fans who, naturally, debate what constitutes a “proper” tortilla … endlessly. Is it just potatoes and eggs? Or are onions acceptable? What about other vegetables? Meats? Is it best served “creamy” or fully set all the way through?
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