It certainly is a poor man or woman who cannot find a few eggs, a couple of potatoes and an onion in their store cupboard! The ever-practical Spaniard realized this and thus created their marvellous "tortilla" - an easy-to-make dish that could be savoured by rich and poor alike.
Not only cheap to make
tortilla, or Spanish omelette, is immensely adaptable: you can eat it hot or cold, depending on weather and your mood; you can enjoy a small slice as a "tapa" (snack) in between meals; or, accompanied by a multi- coloured mixed salad and crusty, fresh Spanish bread, you have a marvellous main meal!
Should unexpected guests come knocking at your door ... just whip out ever-adaptable tortilla, pour them a glass of smooth, Spanish wine and they are bound to be delighted!
Unlike better-known French omelette, which should be made quickly and over a high heat, Spanish omelette needs to be cooked more gently, so that middle is not too runny.
The French omelette is best eaten straight away and always hot. Its Spanish counterpart, on other hand, improves if left to rest for at least five minutes before eating, keeps well for a couple of days in fridge, and can easily be re-heated in microwave, unless you prefer it cold.
As with French omelette, Spanish tortilla is made in a frying pan (preferably non-stick) but, unlike French version, both sides need to be browned. For this reason, it is possible to buy special tortilla frying pans - a sort of double pan which allows you to swish omelette over to cook other side!
I have to say, I prefer traditional method of placing a plate on top of pan, turning tortilla out and then returning to pan to cook underside. But simplest method is to place frying pan under grill to brown.
