Carnival in the Canary Islands is not just an explosion of colors and music, but a ritual that passes through subsistence cuisine.
Carnival Tortillas are a symbol of it: born from the need to use simple ingredients (flour, eggs, and flavors) to create an energetic food before the austerity of Lent, these flat fritters represent the identity of each island.
Although the base is common, the archipelago is divided in flavors:
Gran Canaria (The pumpkin variant): This is the island where pumpkin (calabaza) is the absolute protagonist. Here the tortillas are more orange, naturally moist, and slightly sweet. Often a touch of freshly grated cheese is added to the batter to create a savory contrast.
Tenerife (The “floral” version): In Tenerife, the use of orange blossom or a greater amount of citrus zest is very common. The texture tends to be lighter and spongier, less dense than that of Gran Canaria.
La Gomera (The Palm Honey): Here the batter is similar to the basic recipe, but the distinctive touch is the seasoning. Only La Gomera’s Palm Honey, a unique product obtained from the sap of the Canary palm, is used, giving an intense and almost smoky flavor.
El Hierro (The Herreño cheese): On this island, famous for its cheeses, it’s not uncommon for tortillas to have a more substantial base due to the addition of crumbled local fresh cheese, Queso Herreño, making them almost “sweet cheese fritters”.
The variant from the island of El Hierro – the one that follows – is the most “rustic” and for me the most fascinating.
Here, the history of Carnival intertwines with the ancient tradition of shepherds. Unlike the purely sweet versions of the other islands, the herreña version uses fresh cheese (historically goat or sheep), the main ingredient of the local economy.
Do not confuse them with the Tortillitas de Camarones (shrimp fritters) typical of Cadiz (Andalusia). Also eaten during Carnival, they are definitely savory, thin as wafers and very crispy, made with chickpea flour and small crustaceans.
The result is a fritter with a grainy texture, where the savoriness of the cheese meets the aroma of anise seeds (matalahúva).
On the blog, you can find another typical El Hierro Carnival recipe:
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Stove
- Cuisine: Spanish
- Seasonality: Carnival
Ingredients
- 9 oz goat cheese (such as ricotta or chèvre)
- 3 eggs
- 6 tbsp sugar
- 1 lemon (zest only)
- 2 tsps anise (Matalahúva)
- 1 tbsp anise liqueur
- 2/3 cup milk
- 7 oz flour
- as needed vegetable oil
- as needed wildflower honey
Tools
- 1 9.5 inches
Steps
Preparation: Mash the cheese with a fork until creamy but grainy.
Flavors: Combine eggs, sugar, lemon zest, anise seeds, and the liqueur. Mix vigorously.
Batter: Gradually pour in the milk and incorporate the flour little by little. You will obtain a thick and rich batter.
Resting: Let the mixture rest for 20 minutes: it’s the secret for the flavors to blend with the cheese.
Frying: In a 9.5-10 inch pan, heat some oil. Pour the batter by spoonfuls spaced apart. El Hierro tortillas tend to remain a bit thicker and “rustic” in appearance.
Serving: When golden and crispy on the edges, drain on absorbent paper and serve hot with plenty of honey.
Name Curiosity
They are called “tortillas” simply because of their flat and round shape, similar to an omelet (which indeed refers to the famous tapa), and not because of the ingredients.
In Spain, there is an entire family of sweet fritters called this way, precisely to differentiate them from puffed pastries (like buñuelos) or those stick-shaped (like churros).
FAQ (Frequently Asked Questions)
Are Carnival Tortillas stacked or laid out on a plate?
Generally, Carnival Tortillas follow two presentation styles, both very convivial:
1. The “Mountain” (Traditional and familial)
This is the most common way to serve them at home or during street festivals. The tortillas are stacked on top of each other to form a tower.
Why: This method keeps the heat longer.
The final touch: Pour the honey (or syrup) directly on top of the pile, letting it flow down the sides so that it soaks into the lower tortillas.
2. Arranged in a “Fan” (Restaurant or Tapas presentation)
In pubs or if you want a more curated presentation, they are laid out slightly overlapping (in a radial pattern or in a row) on a large flat plate.
Advantage: This allows each individual tortilla to maintain its crisp edges, preventing the weight and moisture from the ones above from softening them too much.
Decoration: In this case, you can decorate the plate with a few mint sprigs or an extra sprinkle of cinnamon around.What honey is used in El Hierro?
In El Hierro, for Carnival Tortillas, traditional local bee honey is often used, typically a wildflower honey which reflects the unique flora of the island. Sometimes the renowned palm honey is also used, which is a syrup derived from the sap of the Canary palm.
Types of Honey Used in El Hierro:
Bee Honey (Miel de Abeja): This is the most common condiment. El Hierro produces high-quality bee honeys, mainly multifloral (wildflower) honeys with flavors ranging from delicate to intense, depending on the predominant blooms at the time. These local bee honeys are the most authentic option if you want to faithfully replicate the traditional recipe.
Palm Honey (Miel de Palma): Although the primary production of this palm syrup occurs in La Gomera, it is widespread and appreciated throughout the archipelago, including El Hierro. It is not a true honey produced by bees but guarapo, the boiled and reduced sap of the palm into a thick and dark syrup. Its flavor is unique, almost caramelized, and pairs perfectly with the savoriness of the local cheese.
Also used to prepare the Frangollo, a typical Canarian dessert made with milk, millet (or corn) flour, lemon, eggs, sugar, butter, raisins, almonds, and cinnamon.
