Spaniards are divided over the correct preparation of their iconic potato omelette - so I took an eggy deep dive into tortilla culture. Plus: what I've been drinking this week
You’re right, it is tricky. The M&S one I just left in the pan a bit too long… But my own tortillas generally do come out a little bit darker than what you’d normally be served in Spain, and I don’t know what the secret is. Just cook at lower heat I suppose
I’ve always used a Delia Smith recipe and whilst it may not be authentic it tastes good and I am now very used to making it. I also sometimes add chorizo or pancetta just to vary things a bit. Probably heretical to any Spaniard!
I was interested to see the dark colour of the M&S one. For me the biggest challenge is keeping the pale colour with the long cooking time. My Spanish cousin is from the north of Spain hers is darker but other Spanish friends make one very light in colour. Does it matter?
Citing anything Almodóvar is pretty much a way to get me to immediately dislike it and featuring the tortilla without onion is yet another example of that. It's all part of the fact that, much like many great swaths of the UK, there are the Flavor Adverse in Spain as shown by 'suave' gazpacho which has no garlic and 'suave' olive oil which, in addition to being industrial garbage also has no flavor either. And this is before we even get into most Spanish beers or gas station 'bread'. Thus, it's completely fine if one doesn't want onion in the tortilla, but such peoples just need to admit they are unable to enjoy life as everything must taste like dampish cardboard with a dash of salt to them. Again, totally fine. Not judging at all.
When I saw 'renfe tortilla ' I initially thought, what it arrives an hour late?
You’re right, it is tricky. The M&S one I just left in the pan a bit too long… But my own tortillas generally do come out a little bit darker than what you’d normally be served in Spain, and I don’t know what the secret is. Just cook at lower heat I suppose
I don’t think I’ve ever seen either chorizo or pancetta/tocino in a tortilla in Spain, but I agree chorizo works well!
Buena suerte!
I’ve always used a Delia Smith recipe and whilst it may not be authentic it tastes good and I am now very used to making it. I also sometimes add chorizo or pancetta just to vary things a bit. Probably heretical to any Spaniard!
My challenge for the weekend will be trying to make the perfect tortilla!
I was interested to see the dark colour of the M&S one. For me the biggest challenge is keeping the pale colour with the long cooking time. My Spanish cousin is from the north of Spain hers is darker but other Spanish friends make one very light in colour. Does it matter?
Citing anything Almodóvar is pretty much a way to get me to immediately dislike it and featuring the tortilla without onion is yet another example of that. It's all part of the fact that, much like many great swaths of the UK, there are the Flavor Adverse in Spain as shown by 'suave' gazpacho which has no garlic and 'suave' olive oil which, in addition to being industrial garbage also has no flavor either. And this is before we even get into most Spanish beers or gas station 'bread'. Thus, it's completely fine if one doesn't want onion in the tortilla, but such peoples just need to admit they are unable to enjoy life as everything must taste like dampish cardboard with a dash of salt to them. Again, totally fine. Not judging at all.
When I saw 'renfe tortilla ' I initially thought, what it arrives an hour late?
Ha! Quite a while since I took a Spanish train, let alone consumed an actual RENFE tortilla...
Renfe is doing great these days. It finally only takes three hours to make an hour and a half trip.