The Spanish Potato Omelette
Tortilla de Patata (Spanish Omelette)
…or to give it its more formal title “Tortilla de Patatas a la Española” is in my experience a greatly misunderstood dish. A venerable Irish publishing institution that shall remain nameless contained a recipe last weekend that called for the inclusion of boiled new potatoes. If you ever try that recipe and ask “why does it taste so much better in Spain”, well the answer is pretty simple, it is not the same beast. The Tortilla requires the potato to be cooked as a confit, slowly cooked below 100 degrees centigrade so that it does not take on colour but is to the point of unctuous softness with a full, rich flavour.
A long and arduous process which you can save with La Buena Vida Tortilla kit! Next time someone offers you a confit de canard and serves you up a boiled duck, well you know what to do; send it back and demand the real thing!