The iconic Spanish "Tortilla"
The first documented story regarding the “tortilla de patatas” goes back to 1817 in the “Mousehole’s memorial” where it states that the peasants in Navarra, were making “…two to three eggs in tortilla for 5 or 6 [people] as our women do know how to make it big and thick with less eggs, mixing potatoes, breadcrumbs or whatever.”
According to legend, during the siege of Bilbao, Carlist general Tomás de Zumalacárregui invented the “tortilla de patatas” as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army. Although it remains unknown whether this is true, it appears the tortilla started to spread during the early Carlist wars.
- 1 kg potatoes
- 10 eggs
- Extra Virgin Olive oil
- 1 large White onion
- Clean thoroughly the potatoes, until all impurities are out. Peel and dice into small cubes.
- Chop the onion into small pieces.
- Fry the potatoes in extra virgin olive oil until golden at the edges, mix in the diced onion until transparent. Drain into a bowl (keep the olive oil). Let it cool for about 20minutes.
- Batter the eggs and sprinkle salt & pepper.
- In another bowl, mix the fried potatoes and onions with the battered eggs. Let it all blend in for about 15 minutes.
- Using the same pan where the potatoes and onions were fried put in the mix, about 2cms Deep, let it cook for approximately 5 minutes, with a flat plate (bigger than the rim of pan) cover the pan and turn it around, put back the pan sprinkle a bit more of the used oil you kept and slowly place the tortilla back on the pan, it may get messy, but practice makes perfect!.
¿Which Protos to pair it with?
For us, the best wine would be the Protos Rosado, because the fruit touches will enhance the sweetness of the onion and the acidity of the wine will blend perfect with the starch of the potato, creating a long lasting blend of pure bliss.