The typical tortas fritas of Yecla

A simple and adaptable bread base which can accompany sweet and savoury food

It is often said that the best cooking is simple cooking, and in Yecla in the north of the Region of Murcia local specialities don’t come much simpler than “tortas fritas”.

The “torta frita” can be found in many different guises throughout Spanish-speaking countries of Central and South America, but of course the Yeclanos are adamant that their version is not only the best but also the original. The dough for these breads is made with flour, water, yeast and a pinch of salt, which is thoroughly kneaded and then divided into balls before rolling.

The rolling process should give you fine, round, flexible bases, and these are then placed in abundant hot olive. A key trick, according to the tourist office website, is to pierce the centre of each torta with a small round hole, and this helps uniform cooking.

Fry on both sides, flipping the torta with a fork or spatula and the result is a soft, golden bread base “as round as the full moon” (again, according to the tourist office website!).

This is a very adaptable base for breakfast, lunch, snacks or dinner, as it can be served with sugar, honey, fresh cheese, tuna, anchovies, meat… almost anything that takes your fancy! Of course, it is best accompanied by a glass of the locally produced red wine.

In short, the tortas fritas of Yecla are easy to make and adapt to whatever ingredients you have to hand – although for many people by far the best way to try them is in the company of friends in one of the many local bars!

If visiting Yecla don’t forget to make sure one of your first ports of call is the tourist office (Plaza Mayor, 1, email turismo@yecla.es, telephone 968 754104).

For more local events, news and visiting information go to the home page of Yecla Today.