A thin, round, unleavened bread prepared from cornmeal or sometimes wheat flour, baked on a flat plate of iron, earthenware, or the like. This is almost identical to the Italian Frittata that my family has made for the past 65 years. I precook the potatoes in the microwave while I am cooking the onion. I find it easy to flip this over the sink, using my largest dinner plate. It’s worth the effort and if I served it every day, no one would complain. Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through.

The word “tortilla” in these countries is used to refer to the ubiquitous corn tortilla, made of maize. In Mexico burritos are made with wheat tortillas. Flour tortillas were also very popular in Tex-Mex food and plates like fajitas. Flour tortilla with beans and eggs was very popular in northern Mexico and in the Southwest. The flour tortilla is the sister to the corn tortilla which was created first.

This recipe is meant for a 9 inch diameter pan. If your pan is a full 12 inches, add 4 eggs, another potato and another green onion. You could try boiling them, leaving to cool then slicing. It rosca de reyes for sale near me would make a potato omelet but it wouldn’t be a real tortilla de patatas without the olive oil. Making a Spanish omelette is very easy — most Spanish families I know make at least one per week!

Alternatively, you can pan fry on the stove with a bit of olive oil. Note that Spanish tortilla does not need to be reheated, many people enjoy it cold or room temperature and don’t want to risk the eggs getting rubbery by reheating. This is my version of Spain’s tortilla de patatas, with onions and left a bit gooey in the middle . It is delicious, easy to make (at least once you get the hang of it!), and makes the ideal Spanish tapa any time of day. A flour tortilla or tortilla de harina is a thin flat bread from Mexico which is used in recipes such as burritos or tacos.

Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add 1/2 of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to a large bowl, leaving oil in the skillet. Add remaining potatoes to the skillet; cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to the bowl, reserving oil in the skillet.

Ultra-orthodox types might challenge me on the pepper, which does interfere with the otherwise uniformly cream-hued interior of the tortilla. But eggs and black pepper are irresistibly harmonious, like Tegan and Sara. Once that’s done, most of the oil gets drained away.

Fresh bag of flour and my tortillas are white again. Mike is “the devil” of the 196 flavors’ duo. Nicknamed as such by his friends, he is constantly in search of unusual recipes and techniques with impossible to find ingredients.

You haven’t had the best of Spanish cuisine without experiencing the flavorful taste of a corn or flour tortilla. Tortillas are an essential part of mouth-watering dishes such as tacos, tostadas, and burritos. They are also a crucial component in making enchiladas, tortilla chips, fajitas, and tortilla soup. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.

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