Tortilla Española is as quintessentially Spanish as Fish & Chips is British. It’s found across the country, in every home and tapas bar. The Spanish love it and eat it at every opportunity. And I’m not mad at them for that.
I love eggs. They are my one of my favourites and have been since I was a kid. I love them in all ways at any time of the day! Tortilla Española and I are very good friends.
When I visited Spain, I was naturally drawn to the tortilla. From the deli window I could see the potato slices layering through the eggs as I salivated like Charlie Bucket looking at chocolate through the shop window.
As an adult with pesetas in my pocket (if that’s not ageing me) I was able to enter the shop and buy a slice. I sat myself down on a step in the town Square and took my first bite. The first of many thousands of bites over the years. The potato was so creamy and filling and the eggs soft, fluffy and just set. And then a surprise! There was fish in my tortilla! Tuna fish! What the…?
I’ve since discovered this is a common recipe but the initial surprise turned to delight very quickly! Tuna works amazingly well with eggs & potatoes. Good quality tuna that is. Splash out on this, it makes the World of difference.
This tortilla is quite unlike any omelette or frittata I’d ever tried. I went into the deli for a second slice incidentally, and re-visited almost every day for a fortnight.
At home, I make this on the regular. It’s a great Tapas dish for a dinner party and when it’s served with a great dollop of Alioli on top it’s egg meets egg heaven.
If I make it just for myself, I’ll make a full recipe and wrap it in foil and keep it in the fridge for boredom eating, passing the fridge eating, being at home eating or just before leaving the house eating. I’d love to say that it lasts a week, but if I know it’s in the fridge it’s lucky if it lasts the day.