{"id":3311,"date":"2010-03-25T21:25:36","date_gmt":"2010-03-26T02:25:36","guid":{"rendered":"http:\/\/myhalalkitchen.com\/?p=3311"},"modified":"2021-03-07T06:35:42","modified_gmt":"2021-03-07T12:35:42","slug":"the-spanish-tortilla","status":"publish","type":"post","link":"https:\/\/myhalalkitchen.com\/the-spanish-tortilla\/","title":{"rendered":"The Spanish Tortilla"},"content":{"rendered":"

Among Mexicans and many Americans, the word \u2018tortilla\u2019 is commonly understood to be the type of corn or flour-based flat bread used to fill with things like rice<\/a>, beans and meat<\/a>. In Spain, however, \u2018tortilla\u2019 is more of a thick egg omelet, sometimes filled with things like shredded chicken<\/a> and served as an appetizer or a sandwich on thick and hearty Spanish baguettes.   When I was a student in Spain, my host mother used to make this very big sandwich every time I had a class excursion out of town. It was completely filling and nourished me on a day full of fun and adventure outdoors, but I never learned how to make it- just eat it!
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\nThat said, Spanish Tortilla is good cold and makes an excellent packed lunch or picnic dish. For party food, you can even cut a tortilla into squares and put toothpicks in each bite for people to serve themselves a tapa, or a snack.
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\nRecently, I re-wrote the recipe with a better method than I’d been using. I saw an episode of Anthony Bourdain’s Parts Unknown<\/a> show where at a small Moroccan<\/strong> stall one man served it with mayo and ketchup slathered on top (which is actually quite good when you sub tomato sauce for the ketchup). I went back to my own recipe and revised- so much better than the first few times (even though the previous version was good, too).
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