Tortilla Española
Spain's mighty potato omelette: eggs, confit potatoes and onion set into a thick, golden round — served in wedges at every bar in the country. Ingredients: eggs, potatoes, white onion, olive oil (plenty), salt.
What it is
Spain's mighty potato omelette: eggs, confit potatoes and onion set into a thick, golden round — served in wedges at every bar in the country. Ingredients: eggs, potatoes, white onion, olive oil (plenty), salt. Recipe: 1) Slowly confit sliced potatoes and onion in olive oil until silky, not fried. 2) Drain; fold into beaten salted eggs; rest 10 minutes. 3) Pour into a hot, oiled skillet; set the edges. 4) Flip with a plate and slide back to finish — jugosa (runny-centred) or set, a national argument. Serve: warm or at room temperature, in a bocadillo or with alioli. Flavor: sweet onion, olive oil, deep potato comfort. History: a 19th-century Navarre-Bilbao creation, often credited to General Zumalacárregui's army kitchens; the con cebolla / sin cebolla debate (with or without onion) divides Spain to this day. See also: Paella Valenciana, Jamón Ibérico.
How we help
General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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