Tortilla de Patatas with Bacon, Jalapeño, and Cheddar
The Spanish omelette, also known as Spanish tortilla, is a classic dish from Spain and a beloved staple of Spanish cuisine. Made primarily with eggs and potatoes, and often including onions, this omelette is typically served at room temperature as a tapa. In Spanish-speaking countries, it is commonly referred to as tortilla de patatas, tortilla de papas, or tortilla española.
History
The earliest known reference to the tortilla in Spanish appears in a document from Navarre in 1817, referred to as an anonymous "mousehole memorial" addressed to the court of Navarre. This document describes the difficult living conditions of farmers in Navarre compared to those in Pamplona (the capital) and La Ribera (southern Navarre). It mentions the meager diet of highlanders, noting that "…two to three eggs in a tortilla for 5 or 6 people, as our women know how to make it large and thick with fewer eggs by mixing in potatoes, breadcrumbs, or whatever else is available."
A popular legend claims that during the siege of Bilbao, Carlist General Tomás de Zumalacárregui created the "tortilla de patatas" as a quick, simple, and nutritious meal to sustain the Carlist army. While it is uncertain if this story is true, it is believed that the tortilla began to gain popularity during the early Carlist Wars.
Another story suggests that the recipe was brought back to Spain by Spanish prisoners captured after the Battle of Montes Claros during the Portuguese Restoration War in 1665. Following the Portuguese victory, over 6,000 Spanish soldiers were held captive for three years until the Treaty of Lisbon was signed in 1668. Upon their release, these prisoners brought back cultural influences from the Alentejo region of Portugal, including recipes for a potato egg pie, which eventually evolved into the modern "tortilla."
Etymology
The word "tortilla" is the diminutive form of "torta," which literally translates to "small cake." In European Spanish and some Latin American Spanish dialects, "tortilla" refers to an omelette. A potato omelette is specifically called "tortilla de patatas" or "tortilla de papas."
As the dish gained international recognition, the terms "Spanish omelette" or "Spanish tortilla" became popular, particularly to differentiate it from the thin flatbread made from wheat or maize that is common in Mexico and Central America. In English, these are the most common names, while "tortilla española" is the formally recognized name within Spain. In Spain, a simple omelette made only of beaten eggs is called "tortilla francesa" (literally "French omelette") to distinguish it from the potato-based version.
Culinary Traditions and Popular Consumption
- Potatoes, preferably a starchy variety, are sliced thinly or diced into small pieces.
- The potatoes are seasoned and simmered in vegetable oil, traditionally olive oil, with sliced onions added if used. These ingredients are stirred over moderate heat until they are soft but not browned.
- The potatoes, and onions if included, are then drained and mixed with whisked eggs.
- This mixture is returned to the pan and cooked slowly.
- Once the eggs are set on one side, the omelette is flipped to cook the other side, often using a plate placed over the pan for easy inversion.
Variations
While variations are often looked down upon by purists, why would you limit yourself when eggs are the perfect vehicle for pretty much anything?
We’re giving the classic Spanish omelette a flavorful twist by adding bacon, jalapeño, cheddar, and deeply caramelized onions. As with the traditional recipe, we start by slicing starchy potatoes, seasoning them, and simmering them in olive oil until they are soft but not browned. The onions are caramelized to enhance their sweetness before being mixed with crispy bacon, diced jalapeños, and sharp cheddar for an All-American flair.
This mixture is then combined with whisked eggs and cooked slowly in a non-stick pan. Once the eggs are set on one side, the omelette is carefully flipped to cook the other side, cooking just long enough to leave a gooey center. Enjoy it warm with a garlicky alioli and IL MIG+ quick sauce for the maximum breakfast treat.
Ingredients:
- 6 eggs
- 2 peeled golden potatoes
- 1 sweet onion
- 150g thick bacon, guanciale, or salt pork
- 75g sharp cheddar cheese
- Homemade or store bought alioli
- Salt & pepper
- Olive oil
- IL MIG+
Recipe:
Tortilla:
- Cube your bacon, guanciale, or salt pork then fry until crispy with olive oil in a pan. Set aside.
- Lengthwise, thinly slice the onion on a mandolin. Over medium-low heat, slowly caramelize the onions with a large glug of olive oil. Season lightly with salt. This will take about 30 minutes. Feel free to "cheat" by raising the heat and reducing to 5 minutes.
- Thinly slice the potatoes and add to an extremely generous amount of olive oil over medium heat. Cook for approximately 30 minutes until very soft but firm enough to easily handle. Drain and set aside reserving the olive oil for a later use.
- Crack and whisk the eggs into a bowl. Season generously with salt and pepper
- Combine bacon, grated cheese, potatoes, and onion into the egg mixture. Add to a small non-stick pan, filling completely. Cook over medium-high heat.
- Shake the mixture vigorously, creating a loose scramble for about 8 minutes.
- Using a rubber spatula, shape the egg into a hockey puck shape around the edges. Once completely set on the bottom and a little crispy, the center should still be pretty wet and loose.
- Flip the tortilla by placing a large plate on top of the pan. Invert the pan to reveal what was once the bottom of the tortilla. Slide the tortilla back into the pan to quickly set the bottom. This will take about 2 minutes.
- Slide the tortilla onto a serving plate.
Sauce:
- Combine alioli and IL MIG+ in a 2:1 ratio.