If you were like me, some 13 plus years ago, you believed that a tortilla was used as a wrapper of sorts for all kinds of goodies. Be it a cheese and onion filled and sauced enchiladas, or a meaty, beany, ricey stuffed to the gills burrito, or even a deep fried version filled with crispy lettuce, spicy meat and cheese taco, the tortilla was the common denominator.
Tortillas are a staple food of both Mexico and Central America, and my very own sister, who has officially won, even at her tender young age of (not really going to tell) the Guinness Book record for number of tortillas eaten by the person with the fairest complexion. Just saying, the girl can eat her some tortillas.
But did you also know that the very name or the humble wrapper is based on the Spanish tortilla meaning small “torte” or small cake. And it is THIS tortilla of which I had no knowledge of prior to my stint at a tapas bar in, “Famously Hot” Columbia, South Cackalakie. While researching just what we should be serving in a Spanish style tapas bar, as well as the wonderful Mezzes of the Greek Isles, and the Venetian cicchetti, I came across a tortilla that was very unlike it’s flatbread namesake.
This tortilla could be served warm or room temperature and, like so many recipes as old as time the variations are endless. Common ingredients include, egg, and onion and potatoes. Sometimes the potatoes are cubed, sometimes sliced au gratin style and sometimes, as in my case, they are PlannedOver. So mashed potatoes become mashed potato cakes, but what do mashed potato cakes become? You guessed it, Tortilla Española.
- 6 eggs beaten
- 2 PlannedOver Potato Pancakes
- Chopped Onion
- Oil
Saute onion until translucent in oil in an oven proof skillet. Break apart potato pancake and add to skillet stirring to mix. Pour eggs over potato/onion mixture and let bottom set. Transfer to a 350 oven and bake until set. Invert pan over a plate, cut into wedges and serve!
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Tortilla Española
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