In the United States, we’re influenced more and more by Hispanic culture coming up from the south. Personally, I could eat Mexican food for every meal and be completely content. It’s because of that mindset that I was extremely confused the first time I heard about tortilla in Spain and was given a slice of pretty much a potato, onion, and egg pie. “What’s this? I can’t make quesadillas out of this!” Then I took a bite and forgot about any disapproval I had felt.
Since that first run in with tortilla española, I’ve had about 10 different takes on the recipe, and I’m in love. I mean, we’re coming from the Land of French Fries, so who couldn’t appreciate some oily cooked up potatoes in omelet form? Since we have access to a kitchen, I had to take a crack at one of Spain’s most popular dishes.
If you’d like to accept the challenge of making tortilla, here’s the recipe that we used. They’re really not kidding when they say that you should use that much oil! Thankfully, we tried this out in Spain where olive oil flows like water and is almost as cheap. There will definitely be a second round coming up.