{"id":506,"date":"2019-03-26T13:46:32","date_gmt":"2019-03-26T13:46:32","guid":{"rendered":"https:\/\/www.gastronomicspain.com\/blog\/?p=506"},"modified":"2021-09-20T12:27:24","modified_gmt":"2021-09-20T10:27:24","slug":"need-know-spanish-omelet","status":"publish","type":"post","link":"https:\/\/www.gastronomicspain.com\/blog\/en\/need-know-spanish-omelet\/","title":{"rendered":"All You Need to Know about the Spanish Omelet-Tortilla de patatas"},"content":{"rendered":"

Food is as integral to Spain as its rich and tumultuous culture, with each region boasting its unique cuisines and Spanish Omelet flavors. <\/span><\/span><\/span>Tortilla of potatoes<\/a> is <\/span><\/span>a famous Spanish dish that is made by using eggs and potatoes, and sometimes onion. <\/span><\/span><\/span>Eggs being rich in protein, vitamins, and minerals, when combined with starch-rich potatoes, make an ideal meal for breakfast and lunch. <\/span><\/span><\/span>This Spanish dish can be eaten cold or hot; <\/span><\/span><\/span>if it’s served on cocktail sticks or as finger food. <\/span><\/span><\/span>Esta , <\/span>Although egg dish is Considered to be 1500 years old, the omelet\u00a0 <\/span><\/span><\/span><\/span>potatoes\u00a0 <\/span><\/span><\/span><\/span>have a long way from the basic eggs, potatoes, and onions, Which was a mainstay in the Spanish diet.<\/span><\/span><\/span>In this blog, we have illustrated a few facts about this mouth-watering dish:<\/span><\/span><\/p>\n

The Origin<\/span><\/span><\/span><\/span><\/strong><\/p>\n

Being a simple egg dish, there has been no effort to know about the origin of <\/span><\/span><\/span><\/span>Spanish Omelet<\/span><\/span><\/span><\/span> . <\/span><\/span><\/span>The first historic trait of this dish has been found in an anonymous letter addressed to the court of Navarre dating from 1817. One native tale states that an army general named Tom\u00e1s de Zumalacarreguiinvented this dish as a simple way to provide nutritious food to his troupe during The Siege of Bilbao. <\/span><\/span><\/span>Another popular story said that a poor farmer’s wife invented the dish when the<\/span><\/span> army general visited her land and requested for food.<\/span><\/span><\/span><\/span><\/p>\n

\u00a0<\/strong><\/p>\n

The Preparation<\/span><\/span><\/span><\/span><\/strong><\/p>\n

There are lots of controversies surrounding the inclusion of onion in tortilla <\/span><\/span><\/span><\/span>potatoes <\/span><\/span><\/span><\/span>. <\/span><\/span><\/span>Some chefs insist that this dish should only contain potatoes, eggs, and olive oil. <\/span><\/span><\/span>Another genre of culinary artists focuses on the fact that slowly cooked onions can bring sweetness to the dish. <\/span><\/span><\/span>Well, both these versions are equally popular and considered traditional. <\/span><\/span><\/span>But things start to grow a little more complicated when it comes to adding the more flavorful ingredients, which range from chorizo to green pepper, cheese, tuna, truffle, and\u00a0 <\/span><\/span><\/span><\/span>foie gras <\/span><\/span><\/span><\/span>.<\/span><\/span><\/span><\/span><\/p>\n

The quality of oil is also a subject of the argument when it comes to making the most authentic <\/span><\/span>Spanish Omelets<\/span><\/span><\/a> . <\/span><\/span><\/span>Extra virgin olive oil is obviously the first choice, but some households may refer to another type of oil, which inevitably leads to that distinctive fruity taste of olive oil.<\/span><\/span><\/span><\/span><\/p>\n

While traditionally, this, dish used freshly chopped potatoes as its main ingredient, some modern chefs call for using potato crisps instead.<\/span><\/span><\/span><\/span><\/p>\n

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The Eating of Tortilla<\/span><\/span><\/span><\/span><\/strong><\/p>\n

A popular option for tapa, Spanish omelets are heavily served on the glass-top counters of restaurants across the country. <\/span><\/span><\/span>When served in this form, the tortilla is usually cut into small square pieces, each of which is served with a cocktail stick. <\/span><\/span><\/span>However, if served as part of a meal, the omelet is cut too large triangular slices and may come accompanied by some salad or tomato. <\/span><\/span><\/span>The Spanish Tortilla is also frequently stuffed with cheeses in addition to basic ingredients. <\/span><\/span><\/span>In Madrid, the Tortilla is served with a spicy tomato sauce called Salsa Brava.<\/span><\/span><\/span><\/span><\/p>\n

 <\/p>\n

Delicious and satisfying, this super simple egg dish is warm and comforting, yet fresh and full of nutritious ingredients. <\/span><\/span><\/span>It’s exactly what you’re craving right now. <\/span><\/span><\/span>So, just place your order with us and get your favorite Spanish omelet delivered at home.<\/span><\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Food is as integral to Spain as its rich and tumultuous culture, with each region boasting its unique cuisines and Spanish Omelet flavors. Tortilla of potatoes is a famous Spanish dish that is made by using eggs and potatoes, and sometimes onion. Eggs being rich in protein, vitamins, and minerals, when combined with starch-rich potatoes, […]<\/p>\n","protected":false},"author":2,"featured_media":507,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1472,1445],"tags":[],"class_list":["post-506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-delicious-spanish-recipes","category-vegetables-and-legumes"],"_links":{"self":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/comments?post=506"}],"version-history":[{"count":2,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/506\/revisions"}],"predecessor-version":[{"id":5827,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/506\/revisions\/5827"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media\/507"}],"wp:attachment":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media?parent=506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/categories?post=506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/tags?post=506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}