We were at a cafe and decided that it was some pretty solid tortilla -- maybe a seven out of ten. As I continued to live in Spain, I kept trying more foods and other tortilla places. Now, I definitely look to see how each place makes theirs differently. The best ones had onion! There is some debate about whether or not we should include onions while making tortilla. I vote yes! What do you think?
Spanish Tortilla is so difficult to make! You have to crack between 8 and 10 huevos (eggs) into a small bowl. You whisk them and then add potatoes and cebollas (onions). Then, you cook it on very low heat for a while, making sure that the surfact doesn't burn. The most difficult part of making tortilla is flipping it over in the pan. You have to wait a long while to make sure that it is cooked enough to flip. Otherwise, it will fall apart. Once you flip it successfully, you have to wait for that side to cook fully and then the tortilla is ready! The key to making a delicious tortilla is to make sure that it is fully cooked but not burnt. It's harder than it looks!
Spain is one of the biggest producers of potatoes. The Spanish brought patatas (potatoes) back from the New World after finding them in the Americas. This was during the 1700s, but they were not popular until later when there were famines across Europe and it became a cheap food source. This is partly because potatoes are part of the nightshade flower which was poisonous to people at the time. Also, since they were not native to Spain, potatoes were difficult to grow at first because the environment was different.
