Juicy or well-set potato tortilla? With or without onion? These are the two questions that have historically hovered over the idea of the perfect Spanish tortilla. Most likely, there will never be a consensus.
There is also no certainty about the origin of this quintessentially Spanish dish. Some date its origin to 1817 and link its authorship to General Tomás de Zumalacárregui, the military man who devised it to feed his hungry army, suffering from scarce food supplies at the time.
But setting tastes and historical references aside, what you absolutely need to make a potato tortilla worthy of a Michelin star is a good extra virgin olive oil, like those from Almazaras de la Subbética. That said, choose a mild or medium-intensity, well-balanced EVOO so its flavor doesn’t overpower the potato, which should be Monalisa, Kennebeck, or Agria varieties.
And… a real chef’s trick! Don’t fry the potatoes—confit them in extra virgin olive oil. Unlike traditional frying, confiting means cooking them in EVOO at a low temperature—between 60º and 90º—without reaching a fry and without the oil bubbling. The result is a tender, silky potato that perfectly absorbs the EVOO’s organoleptic nuances.
So choose a great oil and get to work. You can start with Almazaras de la Subbética Gastronomy, known for its perfect balance of sweetness, bitterness, and pungency, making it suitable both for raw use and for hot preparations.
You can also enjoy one of our gems, Almazaras de la Subbética PDO Lucena, a great olive oil from the Hojiblanca variety, characteristic of the area, and highly versatile in the kitchen across different temperature ranges.
Likewise, Almazaras de la Subbética PDO Priego de Córdoba is a magnificent option both for raw use and for cooking. We make it from a balanced combination of Picuda, Picual, and Hojiblanca olives, making it an excellent ally for both gourmet frying and your everyday recipes.
Drop by our online store and find the perfect EVOO to make the potato tortilla of your life!
And if you still feel like showing off your chef skills, try a good homemade mayonnaise to accompany the tortilla and give it an extra touch of juiciness, or a light salmorejo to add freshness to the dish. Best of all? Besides being delicious, both preparations will let you add your favorite Almazaras de la Subbética oil.
