Like it or not, -Salvador- beyond our borders the potato omelette represents Spain as much as a bullfighter or a gypsy costume. The last two have brought with them the rancid and ubiquitous bullfighting figurine to put on top of the television and the belief that here we stroll all year long dressed in flamenco dresses, with the ordeal that this means for those poor Anglo-Saxon girls dressed as faralaes while visiting Seville in the hand of his happy parents on August 24. And although it hurts us, some touristy citizens have perpetrated atrocities with the tortilla.
But there are also so many foreigners who, without following orthodoxy tortillisticsThey have made their own version of this typical Spanish dish with an apparently delicious result. “No ingredient is bad in the tortilla. We have made them from mushroom stew or even toasted bread with Torta del Casar, without potatoes. The important thing is that they are rich ”, says Carla Adelantado, co-owner of By Eggs, a local in Barcelona specialized in this preparation.
Because we can’t get too purist on this issue, huh. Who knows what a Japanese from Kanazawa thinks of the sushi that your cousin José Juan makes or the curses that an Italian would throw at us if he saw us make pasta carbonara at home. Perhaps many do not respect the classic recipe or prepare them with the texture of a vat of rubble, okay, but it is a source of joy to know that such a representative dish of Spanish cuisine is spread all over the world. “We must open our minds and think that anyone can cook it, another thing is whether it is good or not. At the end of the day it is our omelette, but it is not only ours ”, says Carla Adelantado.
At El Comidista we have made a compilation of guiris tortillas to analyze and comment on which ones can contribute ideas to us and which ones are fistros diodels. So let’s leave the carpetovetonismo aside, and see what interesting or criminal tortillas they prepare outside of Spain:
The version of Tasty (you can imagine)
Tasty He has been committing culinary attacks for years that he also claims without shame. A few months ago they published a Spanish omelette recipe that could be eligible for the award It seemed like 2021. The reason for his candidacy is that at the beginning of the video they tell us that you have to peel and fry potatoes. “Okay, well, if they’re making the classic version, they haven’t forgotten the main ingredient, although they are short of oil,” I tell myself. Right after, add chives and red pepper to the pan, remove and mix everything with four beaten eggs. “Well come on, we’re not bad,” says the most empathetic part of my brain. But after this step comes the horror: butter, mozzarella with a more angry face than Dracula in Las Pedroñeras and ham cured in an outpatient clinic. Terrible. And let it be clear that at El Comidista we are not against stuffed tortillas, but not like that, please.
Nigella Lawson’s recipe
In the tweet that accompanies the recipe, Nigella Lawson, a well-known British chef and presenter, apologizes as “it might not be what a Spaniard would understand by omelette.” The Santa Tortillera Inquisition, as you can see, instills fear in anyone who dares to cook this dish beyond the Pyrenees.
Its version proposes to cook 225 grams of baby potatoes in boiling water for 15 minutes. This has a bad part and a good part: we lose that characteristic texture and flavor that frying in oil gives, but we are more healthy. Later, he drains them and mixes them with four beaten eggs, 75 grams of roasted peppers, three chives cut into strips and 75 grams of grated Manchego cheese. After this he finishes cooking it in a frying pan with a teaspoon of butter – ahem – and a little oil until the mortar plus cooking point is achieved. In short, the heterodox ingredients are in a measured quantity and also provide flavors that combine very well with the omelette. I trust Nigella, really.
With wagyu fat
Is prescription from the english gourmet shop Fine Food Specialist It presents us with a dilemma: animal fat – in this case we are talking about that which is attached to meat, not that derived from dairy – is a resource that has historically been used to give flavor, as is the case with butter pork in Spain, for example. “In French or Spanish cuisine they are not a new dance partner for potatoes, in fact potatoes sarladaises they are exactly that: potatoes and duck fat ”, comments the editor comidister Monica Escudero. The wagyu fat -a beef breed originally from Japan- with which this tortilla is made is very tasty, but of course, there is a risk that it will give them so much flavor that it makes the ingredients themselves disappear. It’s look and difficult All this.
In the photograph that they have posted on Instagram you can see a somewhat liquid tortilla while the outside is like past cooking. “I think the tortilla is very tall, hence the contrast. If you want to make an omelette this thick, let it set for 30 seconds and break it, so that already cooked pieces remain inside. Repeat the operation and goodbye to that tortilla lake inside ”, advises Mònica.
Omelette style TasteMade (that is, wrong)
Like Tasty, to the portal TasteMade culinary criminal records are also known. One of these gastronomic crimes was committed in 2016, when a video of an alleged potato omelette was uploaded to Instagram. Everything happens in a matter of a minute: a hand puts very quickly – I imagine that so that nobody can identify it – in a frying pan with a little oil a circular layer of potatoes cut into slices and chorizo. Perhaps because for many foreigners, chorizo in Spanish gastronomy is like God for Catholics: it is always present. Then pour out a mixture of six beaten eggs, paprika and milk, and the hand disappears again. Finally we have a thin tortilla like a DIN A4 and a person searched and captured by Interpol.
With packet chips
In the online environment Serious Eats, created by the American gourmet Ed Levine, we found a recipe by James Kenji López in which he teaches us how to make an omelette with potato chips flavored with salt and vinegar (only the anchovies would be missing to merge it with another Spanish dish). At first, someone from Alcantarilla or Betanzos may want to call Nicolás Maduro and Ayatollah Jameini and go set fire to Arkansas. Everyone calm down. This idea was already proposed in his day by Ferran Adrià, who knows something about cooking, in his book The food dthe A family. As collected this article from The New York Times, “Adrià recommends using the best quality potato chips and eggs possible, although the recipe works with any type of potato you have at home, even if they have some flavor.” This version greatly reduces production time and, in the case of the Serious Eats, which uses potato chips, onion, extra virgin olive oil and eggs, the result looks good (until you bite into it and you notice the vinegar, of course).
Lthe antipodes of the Spanish omelette
This Australian recipe is the biggest outrage against a Spanish symbol since Remedios Amaya at Eurovision. They have the little embarrassment to say that it is “the invention of a chef” – go to know who – to “use the leftovers”, and in the recipe they suggest using ingredients such as sausage, butter, vegetables or cold cuts. But don’t “pick one of these”, no: throw it all in there without fear. You just have to look at the attached photograph: it is as appetizing as drinking two liters of carafe hemlock. Look, I like koalas, but I hope they become extinct after this.
Mary Berry’s canonical omelette
Mary Berry, a British foodie and presenter, is a UK institution. According to your Web page Official, he has published more than 80 cookbooks and has participated in numerous television shows. One of the recipes what have you done for the BBC It has been precisely a classic potato omelette – it has peppers, yes -, an ideal example to show that in other countries they also know the traditional way of making it.
Mary recommends sautéing an onion cut into strips in two tablespoons of olive oil for five minutes. Add half a red pepper and 225 grams of sliced potatoes already seasoned, cover and cook over low heat for 15 to 20 minutes. Reserve and beat four eggs, add chopped parsley and mix everything. Finally, cook over medium heat until the sides have hardened, turn and finish with another three or four more minutes of cooking.
Tortilla (with) fusion
Because of the stubbornness that some have with not transgressing any of the fundamental laws of the tortilla, we are missing a lot of things. The one in this photo mixes two gastronomic cultures as valuable as Spanish and Mexican. An omelette that makes your idem Americana and is accompanied by avocados, grated cheese and a little Cholula sauce. If he folded it and ate it like a taco, we do not know, but we must admit that the idea is a good one.
In the Netherlands you may like your potato omelette as much as your pizza. Or really just the cheese. Or just the pizza. Or do I know why a Dutch nutritionist came up with the idea of making an omelette with that make. And that the ingredients that he has used are not at all strange: potato, eggs, grated cheese, chives, onions, red pepper, garlic, pepper and salt. But between the fact that the tortilla came out quite low and that he got out of hand with the cheese, it seems a tortipizza. A mutant creation that, by the way, we made before (and in three different ways).
And why not use sweet potato?
You can also make a Spanish omelette without potatoes. The only condition is that it is rich, so making it with sweet potatoes, with a sweeter flavor, may not be a bad idea. In the recipe proposed on its website by Sainsbury’s, an English supermarket chain, the main ingredient is this tuber, which is mixed with onion, green pepper, paprika, beaten eggs, cheddar cheese and, of course, chorizo. In the photo you can see something safe, but if it becomes juicier and we eliminate the choricera fat -so ubiquitous in our kitchen according to the British view- and even the cheddar, it may be a good alternative version of our omelette.
With a little Korean spice
The union of potato omelette and spicy makes me salivate like a cat working in Whiskas. Canadian blogger Simone cooked a version with potatoes, onions, garlic, eggs, olive oil, chili flakes, thyme, rosemary and two teaspoons of gochujang, a very typical spicy paste in South Korea and made from chili peppers, glutinous rice, salt and fermented soybeans. A dressing that we are not used to using in Spain, but that shows that other gastronomic cultures can contribute a lot to dishes that are so ours, as always, such as the potato omelette.