Is It an Omelet, or Is It a Cake?
Written By: Alexandra Perez-Urbina on Thu, Jun 26th 2008
To many individuals from Central America and up, a "tortilla" is a flat bread made from ground maize, or wheat flour, but to most Spaniards and South Americans, the "tortilla" is an omelet. The Spanish word "tortilla" means "little cake," and this is exactly what the Spanish omelet resembles. It is usually about two inches thick, round like a cake, cut into slices, and is often served cold.
Spanish and South American omelets are similar to the frittata in the sense that they are layered omelets, as opposed to folded, like the French and American omelets. While the frittata and Spanish omelet share that layered quality, the cooking process is different. The Spanish omelet is cooked covered and finished in the pan, whereas the frittata is finished in the oven.
"How does one finish the Spanish omelet in a pan?" one might ask. You flip it! As easy as it may sound, flipping a Spanish omelet takes serious skill, and it has a tendency to make the adrenaline levels rise in even the most veteran cooks. In Venezuela, the locals don't say, "salió como una tortilla," or "it came out like a tortilla," whenever they see something come out all wrong, for no reason! Imagine flipping a semi-raw, semi-cooked, two-inch, seven plus egg-cake in a small pan. While the most seasoned Spaniards use a flat plate to flip this eggy creation, the omelet will still give anyone a hard time. Professionals and grannies will still curse under their breath as they transfer the runny omelet from the plate back to the pan to finish it up.
The most common "fillings" for the Spanish omelet are potatoes and onions, though they can vary slightly. For example, in southern Spain, they will add enough garlic to keep the vampires away for weeks! These vegetables are sliced thinly to create the layers. They are then slowly poached in vegetable oil until transparent. The vegetables are added to the egg mixture while hot, so that they begin the cooking process. The amount of time they are left in the eggs is a matter of personal preference, but the longer the potatoes stay in the eggs, the more like eggs they will taste.
The Spanish omelet, like many egg dishes, is cooked in low heat, and like with the French omelet, you don't want any brown. The flavors must be clean, and the omelet must be moist and fluffy. The cooking process is a bit on the long side, but the final product is well worth it. The Spanish omelet, or Tortilla Española, is one of a kind! It is a perfect meal or snack for any time of the day, and it is best enjoyed with a glass of Cava.
Buen Provecho!
