{"id":23069,"date":"2024-08-25T08:56:41","date_gmt":"2024-08-25T12:56:41","guid":{"rendered":"https:\/\/www.americanonewspaper.com\/es\/?p=23069"},"modified":"2024-08-25T09:06:40","modified_gmt":"2024-08-25T13:06:40","slug":"la-tortilla-de-patatas","status":"publish","type":"post","link":"https:\/\/www.americanonewspaper.com\/es\/arte\/la-tortilla-de-patatas\/","title":{"rendered":"La tortilla de Patatas"},"content":{"rendered":"\n

Madrid, 25 ago (EFE).- Aitana Gonz\u00e1lez<\/p>\n\n\n\n

Patatas como ingrediente principal, huevos de gallina, aceite de oliva, sal y cebolla son la clave para hacer una buena y deliciosa tortilla espa\u00f1ola. Pero… \u00bfy fuera de Espa\u00f1a?<\/p>\n\n\n\n

Este icono de la cocina espa\u00f1ola, que ocupa desde tapas en las barras de los bares m\u00e1s rec\u00f3nditos hasta la esfera de la alta cocina mediterr\u00e1nea, ha conseguido globalizarse y conquistar los paladares de todo aquel que la prueba.<\/p>\n\n\n\n

Seg\u00fan datos de la Asociaci\u00f3n Espa\u00f1ola de Fabricantes de Platos Preparados (ASEFAPRE), el consumo de tortilla de patatas ha crecido en los tres \u00faltimos a\u00f1os m\u00e1s de 22 %, pasando de 35.300 toneladas a 43.250.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

El nacimiento de un plato estrella<\/strong><\/h2>\n\n\n\n

Seg\u00fan la enciclopedia de alimentos ‘The Oxford Companion to Food’, la tortilla podr\u00eda tener sus ra\u00edces en la antigua cocina persa. Desde all\u00ed se habr\u00eda difundido por toda la cuenca mediterr\u00e1nea durante la expansi\u00f3n musulmana de la alta Edad Media, llegando a pa\u00edses como Espa\u00f1a e Italia, y ganando popularidad en Francia e Inglaterra en el siglo XVI.<\/p>\n\n\n\n

Si rebuscamos en la historia, la patata no lleg\u00f3 a Espa\u00f1a hasta que se trajo de Am\u00e9rica. A principios del siglo XVII, se comercializaban en Madrid, aunque no era un alimento al que se le prestase mucha atenci\u00f3n.<\/p>\n\n\n\n

\u00bfCu\u00e1ndo surge entonces? El libro de Henrique Doyle ‘Tratado sobre el cultivo, uso y utilidades de las patatas’, publicado en 1799, se\u00f1ala que en Espa\u00f1a era com\u00fan cocinar las patatas de diferentes maneras: cocidas, guisadas o fritas. Adem\u00e1s, al combinarse con huevos, se utilizaban para hacer a modo de tartas y pudines.<\/p>\n\n\n\n

<\/h2>\n\n\n\n
\"\"<\/a>
Reclame $Mil d\u00f3lares de descuento en su compra de un auto o cami\u00f3n nuevo o usado.<\/strong><\/figcaption><\/figure>\n\n\n\n

Debate espa\u00f1ol<\/strong><\/h2>\n\n\n\n

Este t\u00edpico plato espa\u00f1ol divide a la poblaci\u00f3n: los que la prefieren con cebolla y los que no. Aunque hay m\u00e1s variantes de la tortilla que han aumentado su demanda, como la de Betanzos -muy poco hecha y con una patata muy fina-; la paisana -con verduras y jam\u00f3n- o la ‘vaga’, a la que no se le da la vuelta en la sart\u00e9n.<\/p>\n\n\n\n

El Centro de Investigaciones Sociol\u00f3gicas (CIS) espa\u00f1ol pregunt\u00f3 sobre el tema: el 70 % de los espa\u00f1oles prefieren la tortilla con cebolla, frente a un 30 % que no.<\/p>\n\n\n\n

Pero no solo la cebolla es motivo de peleas en las cocinas. Cuajar una tortilla es un arte que tambi\u00e9n propicia el debate.<\/p>\n\n\n\n

Por un lado, est\u00e1n los fan\u00e1ticos de la poco hecha, que defienden que la textura cremosa del huevo hace que cada bocado sea una fiesta. Para ellos, la yema l\u00edquida es el secreto de una buena tortilla.<\/p>\n\n\n\n

Por otro, los defensores de la tortilla bien cuajada, firme y compacta para partirla sin que se derrame el huevo en el plato.<\/p>\n\n\n\n

Tampoco se puede dejar atr\u00e1s la ‘tortilla deconstruida’ de la cocina contempor\u00e1nea, que estren\u00f3 el cocinero Marc Singla en 1996, y cuya idea principal es separar los ingredientes de este plato para juntarlos despu\u00e9s en boca a trav\u00e9s de diferentes texturas.<\/p>\n\n\n\n

<\/h2>\n\n\n\n
\"\"<\/a>
Visita a la C\u00e1mara Hispana de Comercio Estatal de New Jersey.<\/figcaption><\/figure>\n\n\n\n

\u00bfC\u00f3mo se cocina fuera?<\/strong><\/h2>\n\n\n\n

No solo en Espa\u00f1a se come tortilla. El plato, con diferentes variantes, es frecuente en hogares y restaurantes de todo el mundo, desde Am\u00e9rica a Europa, Asia o Latinoam\u00e9rica, una receta que se adapta a los gustos locales e incorpora ingredientes aut\u00f3ctonos.<\/p>\n\n\n\n

Elaborados Naturales de la Ribera del Ebro, proveedor principal de tortillas preparadas en Espa\u00f1a, prepara 300.000 diarias, que se distribuyen por todo el mundo, unos once millones al a\u00f1o.<\/p>\n\n\n\n

La empresa exporta a m\u00e1s de 20 pa\u00edses, entre ellos Reino Unido, Francia y Estados Unidos, que no renuncian a este plato, aunque tenga que ser preparado.<\/p>\n\n\n\n

En Argentina, por ejemplo, se puede tomar como acompa\u00f1amiento de las populares milanesas, se suele combinar con jam\u00f3n o verduras y se prefiere la papa ‘bab\u00e9’, m\u00e1s h\u00fameda y jugosa, con el huevo poco cuajado.<\/p>\n\n\n\n

Tambi\u00e9n en Chile y Per\u00fa, la receta se adapta al paladar local y puede incorporar picante, mientras en Uruguay suele cocinarse con cebolla y se puede acompa\u00f1ar de trozos de carne.<\/p>\n\n\n\n

En M\u00e9xico, la tortilla espa\u00f1ola tiene poco que ver con la tradicional tortilla mexicana, elaborada con harina de trigo o ma\u00edz e indispensables para hacer tacos, fajitas, flautas o para acompa\u00f1ar cualquier plato que se precie en los fogones del pa\u00eds.<\/p>\n\n\n\n

Con o sin cebolla o m\u00e1s o menos cuajada, la tortilla de patatas es mucho m\u00e1s que un simple plato. Conquista corazones (y est\u00f3magos) en los rincones m\u00e1s dispares del mundo.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Madrid, 25 ago (EFE).- Aitana Gonz\u00e1lez Patatas como ingrediente principal, huevos de gallina, aceite de oliva, sal y cebolla son la clave para hacer una buena y deliciosa tortilla espa\u00f1ola. Pero… \u00bfy fuera de Espa\u00f1a? Este icono de la cocina espa\u00f1ola, que ocupa desde tapas en las barras de los bares m\u00e1s rec\u00f3nditos hasta la […]<\/p>\n","protected":false},"author":7,"featured_media":23070,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false},"categories":[623,766,182],"tags":[],"class_list":{"0":"post-23069","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-arte","8":"category-gastronomia","9":"category-gastronomy"},"acf":[],"yoast_head":"\nLa tortilla de Patatas - Americano Newspaper<\/title>\n<meta name=\"description\" content=\"Patatas como ingrediente principal, huevos de gallina, aceite de oliva, sal y cebolla son la clave para hacer una buena y deliciosa tortilla espa\u00f1ola. 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