tortilla de patatas – ArteCaravana

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Tortilla de patatas con gazpacho! – Spanish omelette with potatoes and cold tomato soup straight from Andalusia

Today we are going to tell you a bit about two delicious and the most popular Spanish dishes (apart from paella) - tortilla de patatas and gazpacho. Since you came here you probably know that this tortilla is an omelette with potatoes and onions, while a thin flatbread made of corn or wheat flour is the Mexican version that we will not talk about today. And about the gazpaho ... if you are a Spanish cuisine expert, after reading this article you may say "hey, it's not gazpacho but salmorejo!" Well, you might be right. Or not. Because some (like us and a lot of Spaniards) believe that these are two variants of the same dish. By definition, Salmorejo is denser and made only with tomatoes, a lot of bread, garlic, oil, salt and pepper (I have also seen a recipe where a hard-boiled egg was added). In addition to these ingredients, you can add water to gazpacho to make it thinner and different vegetables - onions, peppers, cucumbers. We've used the name gazpacho from the very beginning, although the ingredients we use fit to the definition of salmorejo - but that is what a grandmother from Sevilla taught us! Anyway, salmorejo is only popular in Andalusia, in the rest of Spain no one will care what the difference is between one and the other because all variations will be called gazpacho.