World+Food+Day

=World Food Day =

** Introduction to My Food: Tortilla Espa **** ñ **** ola ** (also known as Tortilla de Patatas) **Student Name:** Nichole Davis

** NCSS Standards: ** · Culture · Time, Continuity and Change · People, Places and Environment · Production, Distribution and Consumption · Science, Technology and Society

** Ingredients / Seasoning: ** · 6 – 7 medium potatoes, peeled · 1 whole yellow onion (if desired) · 5 – 6 large eggs · 2 – 3 cups of olive oil · Salt to taste

** Way of Cooking: ** 1. Cut the peeled potatoes in half lengthwise. 2. With the flat side of the potato on the cutting surface, slice the potato in pieces approximately 1/8 inch thick. 3. Peel and chop the onion into ¼ inch pieces. 4. In a large, non-stick frying pan, heat the olive oil on medium-high heat. 5. Drop a single potato into the oil to ensure it is hot enough to fry. 6. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. 7. Cook the potatoes until they are soft. 8. Remove the potato and onion mixture from the frying pan and drain in a colander. 9. Crack the eggs into a small mixing bowl and beat them with a whisk or fork. 10. Pour the eggs into the potato and onion mixture and mix well. 11. Pour 1 – 2 tablespoons of olive oil into a small, non-stick frying pan and heat on medium heat. 12. When heated, pour the potato, onion, and egg mixture into the frying pan, spreading evenly over the pan. (You may need to turn the heat down to medium-low so the tortilla doesn’t burn.) 13. Allow the egg to cook around the edges. 14. Using a spatula, carefully lift up one side of the tortilla to check if the egg has slightly browned. (The inside of the mixture should not be completely cooked, and the egg will still be runny on top and in the middle.) 15. If the egg has browned on the bottom, place a large dinner plate upside down over the frying pan to cover the top. 16. With one hand on the frying pan handle and the other on top of the plate, quickly turn the frying pan over. The tortilla will fall onto the plate. 17. Add enough olive oil to the pan to coat the bottom and sides of the frying pan – approximately 1 ½ teaspoons. 18. Let the pan warm for approximately 30 seconds. 19. Carefully slide the tortilla into the frying pan, using a spatula to catch any egg mixture that remains on the plate or tries to run out. 20. Use the spatula to shape the sides of the tortilla. 21. Cook the tortilla for 3 – 4 minutes. 22. Turn off the heat, and let the tortilla sit in the pan for 2 minutes. 23. Carefully slide the tortilla onto a large plate. 24. To serve as a main course, slice it into 6 – 8 pieces like a pie. To serve as a Tapa, cut the tortilla into 1 ½ inch squares and place each piece on top of a slice of bread.

**Country & Continent of Origin:** Spain in Europe

**Natural Environment of the Country:** (Climate, landforms, plants, animals …relevant to the food) Spain is located on the Iberian Peninsula in Europe. It is surrounded by the Atlantic Ocean in the Southwest, the Mediterranean Sea in the South and Southeast, Portugal in the West, and the Pyrenees Mountain Range in the Northeast. Spain is known for its production of olive oil. In fact, Andalucía was the one of the first olive oil producer Olive trees grow throughout Spain, especially on the slopes of the Pyrenees Mountain. Almost every village in Spain has its own production of olive oil. One third of the land in Spain is available for cultivation; however, there are extreme temperatures and weather conditions in Spain. The Spanish farmers utilize various types of irrigation to water their crops.

** Legend: ** There are numerous legends that describe the beginnings of the Spanish tortilla; however, it appears that the tortilla started to spread during the Carlists’ wars between the years of 1833 and 1876. According to one legend, Carlist General Tomás de Zumalacárregui who, during Bilbao's siege, created the Tortilla Española as a quick and easy, but nutritional dish to satisfy the hunger of the Carlist army. With limited supplies, General Zumalacárregui created a tortilla from potatoes, onions, and eggs.

Another legend states that it was an anonymous housewife who created the tortilla española. According to the story, Carlist General Tomás de Zumalacárregui visited the housewife, and the poor woman had nothing to offer but eggs, potatoes and onions. She scrambled the items, which pleased the general. The general is said to have then made it popular among other Spanish people.

In a similar legend, General Zumalacárregui was in the field and arrived upon a farm house. He wanted a meal for himself and his troops, so he demanded a meal from the woman in the house. All she had were a few eggs, a potato, and an onion. Being under pressure, she combined all three making a Spanish tortilla. Surprisingly, Zumalacárregui was pleased, and he took the idea with him when he continued on his way.



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