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A renegade tortilla recipe hit the internet and Spaniards aren’t having it

You’d think after the furore that erupted in Spain when British chef Jamie Oliver dared to play around with paella by adding chorizo to his recipe, that the culinary world would know better than to mess with traditional Spanish cuisine.

Published: 7 February 2017 13:20 CET
A renegade tortilla recipe hit the internet and Spaniards aren’t having it
A recipe for Spanish tortilla with added chorizo has caused outrage in Spain. Photo: @buzzfeedtastyy / Twitter
But alas, some foolish chef has gone a step further by messing with the traditional daily staple of the hallowed Spanish tortilla.

For many stalwarts in Spain, even the inclusion of some humble onion into the tortilla is a step too far, so it comes as little surprise that Spain has erupted with indignation at the latest sacrilege carried out to its cuisine.

When a video clip showing how to make “Spanish Tortilla” was posted on Twitter by @BuzzfeedTastyy with a recipe that included the ingredients garlic, red pepper, onion and… (eek) chorizo alongside the traditional eggs and potato, it caused quite a stir,

it soon went viral as Spaniards were quick to point out to the world that such modification was not acceptable.

 

 

 

 

Spain’s tourist board twitter account helpfully included a video to show how to make an AUTHENTIC tortilla Española.

Buzzfeed were at pains to point out that the account had nothing to do with them or Tasty, its foodie offshoot:

Adding that it knew full well what a proper Spanish tortilla looked like:

 

Let this be a lesson to all experimental chefs out there. Leave Spain's traditional recipes well alone. 

Recipe: How to make a classic Spanish tortilla

 

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RECIPE

Recipe: How to make Spain’s classic croquetas de jamón

January 16th is officially Internationally Croquette Day.

Published: 16 January 2020 09:30 CET
Updated: 15 January 2021 13:30 CET
Recipe: How to make Spain's classic croquetas de jamón
Photo: thespanishcuisine.com

The golden crunchy snack has its very own international day of celebration so make sure to devour at least one plate of the Spanish speciality this week. 

You can find meaty versions, fishy versions and even vegetarian croquetas but by far the most popular filling is the traditional jamón iberico. 

So for those of you who don't feel like leaving the house in search of these tasty morsels, here's how to make them at home. 

Peruse any Spanish menu and you are likely to find the classic croquetas de jamón – the golden crunchy outside containing a deliciously creamy filling. 

Luis Valerio from spanishcuisine.com lets us in to the secret of how to make a perfect croquette. 

Ingredients

– Half an onion

– Two eggs (hard boiled)

– Four tbsp olive oil

– Three oz of serrano ham (pieces)

– ¼ tsp salt

– ¼ cup olive oil

– Three oz of flour (all-purpose)

– ½ litre of milk

– One tsp of salt

– Two eggs (medium)

– Breadcrumbs (dried)

– One cup of vegetable oil 


Photo: thespanishcuisine.com

Recipe 

Hard boil eggs to your liking and then peel and chop.

Peel and chop finely half an onion.

Chop finely the Serrano ham pieces or slices.

Heat four tablespoons of olive oil in a pot. When warm add chopped onion, Serrano ham, hard-boiled eggs and 1/4 teaspoon of salt and cook over low heat for 10 – 12 minutes.

Add 1/4 cup of olive oil to the pot with the onion.

Once warm add the all-purpose flour and cook over low heat for three to five minutes whisking constantly with a balloon whisk until the mixture is smooth and turns a light, golden colour.

Slowly (1/4 a cup for each time) add the room temperature milk to the pot with the mixture and cook over medium heat whisking constantly. Season with one teaspoon of salt.

Bring it to a boil and cook over medium heat for four to five minutes stirring continuously (taste and add more salt if needed). If the béchamel sauce is gritty, use the blender to make it smooth.


Photo: Tim Lucas/Flickr 

Set the béchamel aside and let it cool for around three hours or until firm.

Whisk eggs in a bowl and put breadcrumbs on a plate.

Shape a tablespoonsful of mixture and roll in breadcrumbs.

Dip in egg and roll in breadcrumbs again.

Heat one cup of vegetable oil in a skillet. When hot add croquettes in batches and fry until golden (one to two minutes each side).

Transfer croquettes to a plate.

Serve warm and enjoy your Spanish ham croquettes recipe!

(Note: You don't have to eat your croquettes all at once – although it is tempting! You can freeze them before frying). 

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