Introduction & Origin:

The Spanish omelette, or “tortilla de patatas,” is a beloved dish that has transcended borders, captivating palates worldwide. This culinary gem, a staple in Spanish cuisine, boasts a rich history dating back to the 19th century and continues being served as a classic in almost every bar in Spain and in our Paella Experience in Barcelona.

Legend has it that the dish originated in the rural regions of Spain, where humble ingredients like potatoes, eggs, and onions were abundant. Originally a simple and economical meal for laborers, it has evolved into a cherished dish enjoyed in all over Spain and of course Barcelona. Whether enjoyed hot or cold, as a main course or a snack, the Spanish omelette captivates food enthusiasts with its simplicity and irresistible taste.

To Onion or Not to Onion:

One of the most intriguing debates surrounding the Spanish omelette revolves around the inclusion of onions. Traditionalists argue that the authentic “tortilla de patatas” should contain only potatoes, eggs, salt, and olive oil. They believe that adding onions detracts from the purity of the dish’s flavor. On the other hand, proponents of the onion camp argue that onions add depth and sweetness to the omelette, elevating its taste profile. Ultimately, whether to include onions is a matter of personal preference, and both versions have their fervent supporters.

La Salsamenta Family Recipe:

Disclaimer! There are as many versions as homes in Spain, this is La Salsamenta family recipe. We try to keep this spanish omelette recipe simple so you can get it easily done at home.

Ingredients:

• 4 medium potatoes, peeled and sliced
• 1 onion, thinly sliced (optional)
• 6 large eggs
• Salt, to taste
• Olive oil

Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Add the potatoes and onions (if using) to the pan. Cook until the potatoes are tender but not browned, stirring occasionally.
3. In a large bowl, beat the eggs and season with salt.
4. Once the potatoes are cooked, let them cool down and transfer them to the bowl with the eggs. Mix well to ensure the potatoes are evenly coated.
5. Heat a little more olive oil in the pan over medium heat.
6. Pour the egg and potato mixture into the pan, spreading it evenly.
7. Cook until the bottom is set and golden brown to your taste, then carefully flip the omelette using a plate or lid. Always larger
8. Cook the other side is done, and the eggs are fully set.
9. Remove from the pan and let it cool slightly before slicing and serving.

About Variations: While the classic “tortilla de patatas” remains a timeless favorite, creative variations have emerged over the years. Some chefs add ingredients like chorizo, bell peppers, or spinach to impart new flavors and textures. Additionally, regional variations within Spain offer unique twists on the traditional spanish omelette recipe, showcasing the country’s diverse culinary landscape.

Hope you enjoyed La Salsamenta family recipe and let us know if you try this at home! Keep checking our blog for more news of La Salsamenta Barcelona Cooking Class. Stay tuned!

Extensive info:
- Wikipedia article
- La Cocina y los Alimentos: Harold McGee
- Catalan Cuisine : Andrews, Colman