What makes the best Tortilla? Firm or runny, pale or dark, deep or shallow, with onion or without, cooked potatoes or raw (or even potato crisps), served warm or cold?
Valerie was taught her method during a spanish language course many years ago. There was a competition to see which class member produced the best example. She uses raw potatoes and raw onion, softened in butter, then the beaten eggs are added. She cooks the tortilla to a lovely golden brown and the centre is solid (see below).
I prefer cooked potatoes and a pale yellow colour, so that it is difficult to distinguish potato from egg or onion. solid and as deep as the pan allows. For me runny centres and addition of other ingredients such as caramelised onions or chorizo feel wrong.
However, having recently tried a tortilla made by Carlos from Lucena (Cordoba) at Arbequina (a new Tapas restaurant in Oxford), I realise that I am so wrong. I am formally resigning from the “tortilla police” and my new favourite is filled with goats cheese and spinach; runny with “uncooked” egg in the centre, and dark, dark brown at the surface. More like a revuelta with potato, contained in an egg crust.
There is no best – any tortilla can be!
