Paleo-Spanish: Paleo-Friendly Spanish Tortilla with Tomatoes
The Spanish tortilla, along with jamón ibérico, wines from the Rioja region and Real Madrid, are some of Spain’s great gifts to the gastronomic world.
The Spanish tortilla, not to be confused with the corn or wheat based tortilla from Mexico, is more akin to an egg omelette or frittata. However, technique, ingredients and texture separate the tortilla from either. There are 2 techniques important to produce an A1 tortilla. These are:
1. Dredging the bottom of the pan during the first few minutes of cooking to allow more egg to reach the cooking surface area, and;
2. Constantly shaking the pan to make the tortilla light and fluffy. The finished tortilla should have the consistency of a heavy sponge cake.
The problem for paleogastronomers is that the main ingredients for the Spanish tortilla are eggs and potatoes. We have tried to substitute sweet potatoes for regular potatoes but the results were too… sweet.
Instead, we have replaced the potatoes with a simple gazpacho like salsa with a fantastic result.
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