The Potato tortilla Is one of that Spanish cuisine symbolsA humble dish is in its source, but with several versions of cooks. From the eternal dispute, from eternal dispute, without innovative variants, this recipe has been able to provide a distinctive touch in each region of Spain.
On the occasion World Patato Tower DealWe make a tour in the most artefacts and traditional versions of the country.
Madrid: Castoza in the Kastosa
If there is something that defines madrid’s campaign, the ability to merge the best of the popular tradition. That’s exactly ColoreruThis dish is similar to filling a version similar to the capital.
It creates a jeuye tortilla, colon and creates the difference between the eggs softly and the intensity of stewing. It is not easy to find but some bars and restaurants essential for madrid postpers.
Galifia: Betanazos -style tortilla, most liquid
Anywhere The tortilla makes very interestingIt is Bettanzos (a Koroy). In this town, the traditional recipe is distributed with the onion, it is cooked with a decent egg, which gives it unique liquid texture.
It was led by the popularity of the Galestone Galernumi lovers to become mandatory.
Bas Country: Code tortilla, Ciderer houses
Potato torque in the north and another big hero: COD. Bask Country, it is common to find in cider homes COT TotaliA version of the brave fish on the onion and peppers and pepper.
It is cooking and usually is a good cup of side, it changes an essential resource in the sidere-season months.
Andalusia: Boronta Tortilla, most surprising
The tortilla is not suitable for all the Aleats in Granada: The Baronta Tortilla. Its original recipe includes the bass and flock creks, however, so raised Ham and Susage.
This is a resource with a lot of history, and Juddlondan is associated with the largest preparations of the Andalosgan and cooking.
Tortillan: Tortilla with Revolcons Potato
In this community, famous for her livestock tradition, we find a variant of two classics: Potatoes Tortilla and Revolkus potatoes.
In this case, the potato papswit and Torresni have been destroyed and provided intense taste and cream texture.
Catalonia: Queen of the Season
In Catalonia, one of the most famous versions Arctichoke tortillaEspecially in the winter and spring, when this product is best.
It is produced by a soft laminated, fried artyctocks, which gives delicate taste and very special structure. The Baseema adds some places, the dish is more doubled.
Castilla Wi Leon: sod torpillan, the most real
Castilla will not live alone in several provinces of Wi Leon, not living alone in potato omellet pan: it will be driven. Create a conventional tortilla, onion and garlic, and cook in low heat until it absorbs all flavors.
The result is a Tender tortilla and quite different taste To the classic version.
A dish with a thousand versions
Each region of Spain knows how to make potato tortilla in the day before. To the most traditional from traditional to the most advanced, everyone share the same attitude: Create a real dishes. So in this World Patato Tower DealThe main thing is that you like how you like it and enjoy it.
