I think that I’ve never met a person who was in Spain and did not try the traditional Spanish tortilla de patatas, called as well tortilla española, which is a variation of an omelette with eggs and fried potatoes, to which sometimes onion is added – a recipe for it here.
Spaniards eat tortilla for breakfast, lunch or dinner, or simply when they feel peckish. You will probably find it on the menu in all bars and restaurants serving tapas, where it’s dish up mostly cold, cut into wedges and put on a piece of bread. Very popular in Spain is also serving tortilla baguette sandwich, cold or hot, which is probably, next to serrano ham sandwich, the best-selling food on Spanish railway stations and airports.
There are, of course, many variations of tortillas: with mushrooms, ham, vegetables, spinach and cheese, or the one that I suggest today: tortilla con gambas y ajetes (tortilla with shrimp and green garlic). In fact, a combination of shrimp and green garlic is more frequently served with scrambled eggs (revuelto) than in tortilla, but I prefer it in the second form:). And one more thing, this tortilla is very tasty, but unfortunately after eating it you will breathe the smell of garlic, so just in case do not schedule any important meeting for this day:).
Ingredients (serves 2 big or 4 small):
200 g frozen shrimps
80 g green garlic
2 tablespoons olive oil
Defrost the shrimps and dry them with paper towels.
Heat one tablespoon of olive oil in a skillet or frying pan. Add chopped green garlic and fry for 2-3 minutes. Next, add the shrimps. Fry over high heat for 2 minutes, season with salt.
In a bowl, beat the eggs. Stir in the shrimps and green garlic. Heat the remaining oil in a skillet and swirl around. Tip in the shrimps and garlic mixed with eggs and cook, shaking the pan occasionally, until the underside is set and browned. Invert the tortilla onto a plate, then gently slide it back into the same skillet, cooked side up. Fry for a few more minutes. Serve cut into wedges.