Inocencia Santana González brings us this traditional recipe that she ate as a child at her home in the lands of Pino Santo Alto, Santa Brígida.
Over the years the recipe has changed, incorporating pumpkin as the main ingredient and today it is known as "Carnival Tortilla".
There are many variants, changing or adding an ingredient, but the basic recipe is the one that our mother brings us. It is a very simple dessert to prepare.
ORIGINAL TORTILLA INGREDIENTS
3 eggs
300 gr de harina
1 small glass of water
a splash of anise liqueur
the zest of a lemon
a handful of matalauva (anise)
a pinch of salt
2 heaping tablespoons sugar
molasses Lyle's Golden Syrup
olive oil for frying
PUMPKIN TORTILLA INGREDIENTS
3 eggs
300 gr de harina
1 kilo of pumpkin
2 heaping tablespoons of sugar
1 glass of milk
a splash of anise liqueur
the zest of a lemon
a handful of matalauva (anise)
a pinch of salt
country honey
olive oil for frying
PREPARATION OF ORIGINAL CARNIVAL TORTILLAS
In a bowl, beat the eggs with a whisk and add the sugar. Little by little we add the other ingredients starting with the flour, then the anise liquor, the water, the lemon zest, the pinch of salt, and beat well.
To make the tortillas, pour small portions of dough into a pan with plenty of hot oil. When they are done on one side, you have to turn it over so that they are done on the other side. And we sweetened with the molasses they used at the time.
PREPARATION OF CARNIVAL PUMPKIN TORTILLAS
We start with the pumpkin, peel the outer rind with a knife and chop it up. We put it to parboil and then it drains very well. In a bowl, beat the eggs with a whisk and add the sugar. Little by little we add the other ingredients starting with the flour, then add the anise liqueur, milk, lemon zest, add the pumpkin, the pinch of salt and beat well.
To make the tortillas, pour small portions of dough into a pan with plenty of hot oil. When they are done on one side, you have to turn it over so that they are done on the other side.
And we sweeten with honey from the country.
