Within the extensive recipe book of Spanish gastronomy, The potato omelette is the emblem of our cuisine. Whether with onion or without onion, caramelized, with cheese or with Betanzos eggs, every foreign tourist who comes to our country has in mind trying this traditional and very popular dish in national bars and restaurants.
But not everything is potato omelette. The most ‘foodies’ in the house make other versions with ingredients such as tuna or York ham.or a simple scrambled omelette, which is an excellent idea for dinner and does not cost any work to make, something that Karlos Arguiñano knows perfectly.
Yes, there are many options for make a good omelet and make it perfect. However, in Catalonia, there is a little-known version that a bar in Barcelona has been responsible for. resurrect it and add it to your letter. It is about the ‘agafa-sants’a tortilla that is usually served with leftover stir-fry.
In other words, it is a dish that is part of the well-known exploitation cuisine, although, currently, is disappearing from bars and restaurantsas chef Pere Cardona, from the La Nova Farga bar, emphasizes on his Instagram account.
The Catalan omelette little known in the rest of the country
“There are dishes that should be recovered from NOW. This is called “agafa-sants” and it is a popular cuisine that is disappearing from home kitchens and we’re not even talking about bars and restaurants,” Cardona began explaining on his Instagram account to talk about this peculiar Catalan recipe.
In the same post he explains that “It is a flour tortilla fried with chopped almondsin this case.” It is in Catalan gastronomy books where there is some information about ‘agafa-sants’, a dish that, as the chef of La Nova Farga has expressed, It is seen less and less in bars and restaurants.
For example, in Culinary and gastronomic slangby Josep M. Daró, specify that this tortilla is made “of flour, cut irregularly, It is cooked for ten minutes in a sauce with peas. Dish from the popular cuisine of our grandparents, now out of use, very practical, easy and quick to do, and above all economic, an aspect that has always dominated everyday Catalan cuisine. It was served without the sauce to accompany meat or fish.cut into pieces and naked or alone, on days of religious fasting”.
Catalan gastronomy It is as wide as it is tasty. Not only is there the ‘agafa-sants’ omelette, there are also other recipes such as Catalan paella, quince aioli and escalivada, one of the best known in the cuisine of Catalonia. Do you want to go on a culinary route through Catalonia?
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