International Potato Tortilla Day: why it’s celebrated on March 9 and 5 tips for preparing it quickly and easily

There potato omelet It is one of the most typical dishes of Spanish gastronomy. The secrets of its preparation arrived in our lands at the beginning of the 20th century at the hands of the first Iberian immigrants and its recipe has adopted different shades throughout Latin America.

As its name suggests, the traditional tortilla has potatoes, eggs and salt. A more controversial ingredient is the onion which, although it gives it a special touch, many prefer not to include it due to its powerful flavor.

The potato tortilla recipe is usually passed down from generation to generation and each family has its own version, also thanks to the innovation of different chefs the tortilla has evolved and currently there are almost as many different variations as our mind can reach. , since egg and potatoes go well with almost anything in the pantry.

If we think of sausages, we can find tortillas with cured or Iberian ham, red chorizo ​​or sausage. Another ingredient that gives it a special touch is cheese, it can be mozzarella, brie or provolone, for example.

International Dads Tortilla Day is celebrated on March 9th due to a religious tradition that took place during the 15th century in Spain.

On this date was commemorated the anniversary of the death of Saint Joanand to pay homage to him, hundreds of people made a pilgrimage to Convent of Cubas de la Sagrain Madrid, where the nun had lived, to whom many faithful attributed healing powers

At lunchtime, the pilgrims would gather fuenlabrada (27 kilometers from Madrid) and took out their food. Tradition has it that the easiest thing to carry was the tortilla and the bread, the menu chosen by almost all walkers.

1 – It is convenient that the the potatoes are precooked before adding them to the eggs and bringing them to the pan. Fried fries give it more flavor, but if you want to avoid excess fat, this bake can be boiled on the stovetop, in a baking dish, or steamed.

2 – Reach a smooth and frothy shake eggs, a “balloon” whisk is ideal so that the mixture is homogeneous and that the yolk does not separate from the white.

3 – Put the good amount of potatoes and eggs which says the recipe we’re using, less egg will cause it to crumble when flipping. A simple rule is one medium sized potato for each egg.

4 – Find the ideal pan, non-stick and that it distributes heat evenly and cooks the entire surface equally. Some cooks suggest using this skillet only for omelettes.

5 – The the oil must be very hot So that the preparation does not stick to the pan, some people use an additional trick: put salt in the bottom of the pan before the oil, cook it on the fire then remove it with a cloth. It cooks between 5 and 7 minutes per side so that it is juicy.

Going back to basics is a pleasure that even the most innovative cooks enjoy. Spaniard Ferran Adrià, a pioneer of modernist cuisine at his restaurant elBulli in Spain, included this recipe in his cookbook The family meal: home cooking with Ferran Adrià, a collection of simple dishes with short ingredient lists, a proposition not often associated with Michelin-starred restaurants, but welcome when trying new variations on a culinary classic.

Here are the instructions for it Tortilla with friesnail express version potato tortilla.

Makes 4-6 servings. Preparation time: 10 minutes

12 large eggs

170 grams of fries (about 6 cups)

2 tablespoons olive oil

Kosher salt and black pepper, for serving (optional)

1. Beat the eggs vigorously for about 4 minutes, until frothy and light in color (this is a good time to use a balloon whisk – it will introduce air better than a regular whisk and will take half the time and effort).

2. Pour a tablespoon of oil into a 25 cm diameter non-stick frying pan and heat over medium heat.

3. Add fries to eggs. Use a plastic spatula to gently fold in a few times so the potatoes are evenly coated. Let them get wet for a minute.

4. Pour the mixture into the pan and use the spatula to spread the potatoes into an even layer, then loosen the omelet from the sides of the pan.

5. As soon as the bottom is cooked (it will just take on a little color and the top should not be completely cooked), after about 3-4 minutes, cover the tortilla with a plate or a large flat lid . While holding the plate with one hand and the skillet handle with the other, flip the tortilla in one smooth motion so it’s on the plate.

6. Add the other tablespoon of oil to the pan, then carefully slide the tortilla off the plate, uncooked side down, to cook in the pan for another 2 minutes. Transfer the tortilla to a plate, cut and serve immediately.

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