When they hear the word "tortilla", most North Americans tend to think of the Mexican variety, those flour or corn wraps used for burritos or baked for tacos. But in Spain, tortilla has a different meaning entirely.
A spanish tortilla is an egg dish, more similar to an Italian frittata and translates roughly to mean "omelette". And like omelettes, the fillings can vary but the most popular variation by far is the Tortilla de Patata.
To make this dish, first several onions are cut into thin slices and sauteed in oil. Three medium sized potatoes are also cut into small chunks and fried in the same oil that was used to cook the onions. Then the oil is drained and then five or six beaten eggs mixed with a dash of milk are poured on top. The mixture is not stirred and is left for several minutes on low heat. Once set, the tortilla is very gently flipped over.
Flipping the tortilla is an art and takes a lot of practice to get it right. It's quite fun to watch a Spanish person expertly slide the tortilla onto a plate and then back into the pan to cook on the other side. But it's important to keep your expectations low the first time you make it... they make it look quite easy but it's something you need to develop a feel for after making it several times.
Other variations of the tortilla de patata involve local vegetables. The most popular non-potato tortilla in Mallorca is the tortilla de calabacin, which features the local zucchini. Tortillas are a staple throughout Spain, and you can even find pre-made tortillas in the grocery stores that you can microwave and serve. Homemade tortillas taste best when served at room temperature.
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