Sta je spanska tortilja? (What is a Spanish tortilla?)

Španska tortilja (Tortilla Española ili Tortilla de Patatas) je tradicionalno jelo iz Španije koje liči na debeli omlet. Jedno je od najpoznatijih španskih jela i veoma je jednostavno, ali zasitno.

Osnovni sastojci

Glavni sastojci su:

- Jaja

- Krompir

- Maslinovo ulje

- So

Često se dodaje i:

- Crni luk (nije obavezan, ali je vrlo čest u Španiji)

Kako izgleda i kakav je ukus?

Španska tortilja je:

- Debela i kompaktna

- Mekana iznutra

- Blago sočna

- Neutralnog i prijatnog ukus.

Može se jesti:

- Topla

- Mlaka

- Hladna

U Španiji se često jede kao doručak, ručak, večera ili tapas (malo jelo uz piće).

Kako se priprema (osnovna ideja)?

1. Krompir se seče na tanke listove ili kockice.

2. Prži se lagano u maslinovom ulju dok ne omekša.

3. Meša se sa umućenim jajima.

4. Smesa se peče u tiganju dok ne dobije oblik debele pogače ili kao deblji omlet i obično se okreće tokom pripreme.

5. Tortilja se obično okreće da bi se ispekla sa obe strane.

Zanimljivost

Iako se zove „tortilja“, nema veze sa meksičkim tortiljama (koje su tanke i prave se od kukuruza ili pšenice).

Kod nas se ponekad naziva i:

- omlet sa krompirom

- seljački omlet

- krompir tortilja

Spanish Tortilla (Tortilla Española or Tortilla de Patatas) is a traditional dish from Spain that looks like a thick omelette. It is one of the most famous Spanish dishes and is very simple, but filling.

Basic ingredients

The main ingredients are:

- Eggs

- Potatoes

- Olive oil

- Salt 

It is often added:

- Onion (optional, but very common in Spain)

What does it look like and how does it taste?

Spanish tortilla is:

- Thick and compact

- Soft inside

- Slightly juicy

- Neutral and pleasant taste.

Can be eaten:

- Warm

- Lukewarm

- Cold

In Spain it is often eaten as breakfast, lunch, dinner or tapas (a small dish with a drink).

How is it prepared (basic idea)?

1. Potatoes are cut into thin sheets or cubes.

2. Fry lightly in olive oil until soft.

3. It is mixed with beaten eggs.

4. The mixture is fried in a pan until it takes the form of a thick pancake or a thicker omelette and is usually turned during preparation.

5. The tortilla is usually turned to cook on both sides.

Interesting fact

Although it is called a "tortilla", it has nothing to do with Mexican tortillas (which are thin and made from corn or wheat).

In our country it is sometimes called:

- potato omelet

- peasant omelet

- potato tortilla