Tortilla flambéed with rum

How to make a sweet omelette flambéed with rum . In many autonomous communities such as Galicia, there are dessert recipes  that, despite having been part of the gastronomic culture in other times, today have fallen into disuse.

Today I want to claim one of those dishes, specifically a dessert, the Galician omelette with rum . Despite its name, the origin of this dish is surely French, within aristocratic and bourgeois cuisine. In the Larousse Gastronomique there are recipes for flambéed tortillas that perfectly fit our recipe. It was surely through these cooks that he came to our country and by extension to Galicia. It certainly reminds a bit of the famous flambéed Suzette pancakes from French cuisine.

Perhaps the fault of the oblivion to which this dessert has been subjected, is the fact that, even at the time when this sweet was deeply rooted in Galicia, in most of the times its consumption was reduced by large restaurants or at the more bourgeois. It is in the second half of the 20th century when Álvaro Cunqueiro himself, a great gourmet, mentions this dessert, placing its consumption in Galicia in the previous century, the 19th.

The use of rum as part of the ingredients of this sweet, quite conditioned the expansion of this dessert among the most popular classes, it was a drink that was consumed by people with possibilities and was used to flambé in the kitchen with a certain prestige.

For all this in Galicia it was a category dessert of which today I want to leave you the recipe. It is a strong sweet, that’s why the eggs and very easy to prepare. Perfect as the end of an equally important meal.

Preparation of the omelette flambéed with rum

1. We separate the whites from the yolks of the eggs and place them in different bowls. On the one hand we mount the egg whites until stiff and on the other we beat the yolks.
2. Add sugar to the beaten yolks and continue beating until completely integrated. We incorporate the egg whites until stiff and stir in an enveloping way so that all the ingredients are integrated without them falling.
3. In a frying pan, melt the butter and pour the mixture. We cook for a few minutes, at medium temperature, until we see that it has begun to curdle on the underside. We use a fork to check it.
4. With a slotted spoon, fold the tortilla over itself and let it continue cooking for a few minutes. We turn it over and repeat the operation until it is completely curdled. It is important not to overcook it, so that it stays dry. We remove the omelette from the pan and place it on a tray.
5. In a saucepan we heat the rum. When it is starting to boil, we turn off the heat and set it on fire. At this point it is very important that we have the extractor hood turned off.
6. Sprinkle the tortilla with icing sugar and pour the burning rum on the tortilla.
7. Then we add the rum burning on the omelette. You can also do it with cognac or brandy.
8. If, when pouring the rum, it goes out, we would set it on fire again. We wait until the fire is consumed and almost all the alcohol evaporates, the flame will go out. We let it burn for a while and we already have the omelette ready.

We can enjoy a dessert as traditional as the culmination of a great meal that honors it, a good Galician stew would be perfect for a quintessential Galician menu.

Follow the step by step you will find in the album of this omelette recipe flambéed with rum , it will come out the first time.