Carnival in the Canary Islands is not just an explosion of colors and music, but a ritual that passes through subsistence cooking.
Carnival Tortillas are the symbol: born from the necessity of using simple ingredients (flour, eggs, and aromas) to create an energy food before the rigor of Lent, these flat fritters represent the identity of each island.
Although the base is common, the archipelago is divided by flavors:
Gran Canaria (Pumpkin variant): It is the island where pumpkin (calabaza) is the absolute protagonist. Here the tortillas are naturally more orange, moist, and slightly sweet. Often a touch of grated fresh cheese is added to the batter to create a savory contrast.
Tenerife (The “floral” version): In Tenerife, it is very common to use orange blossom or a greater amount of citrus zest. The texture tends to be lighter and spongier, less dense than that of Gran Canaria.
La Gomera (Palm Honey): Here the batter is similar to the base recipe, but the distinctive touch is the seasoning. Exclusively La Gomera’s Palm Honey is used, a unique product obtained from the sap of the Canary palm, which gives an intense and almost smoky flavor.
El Hierro (The Herreño cheese): In this island, famous for its cheeses, it is not uncommon for the tortillas to have a more consistent base thanks to the addition of crumbled local fresh cheese, the Queso Herreño, making them almost “sweet cheese fritters.”
The variant of the island of El Hierro – which 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 from goat or sheep), the main ingredient of the local economy.
Do not confuse them with Tortillitas de Camarones (shrimp fritters) typical of Cadiz (Andalusia). Those are also eaten at Carnival, but they are decidedly salty, thin as wafers, and very crunchy, 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 Carnival recipe from El Hierro:
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 15 Pieces
- Cooking methods: Stovetop
- Cuisine: Spanish
- Seasonality: Carnival
Ingredients
- 8.82 oz goat cheese (type ricotta or goat cheese)
- 3 eggs
- 2.82 oz sugar
- 1 lemon (zest only)
- 2 tsps anise (Matalahúva)
- 1 tbsp anise liqueur
- 5.07 fl oz milk
- 7.05 oz flour
- as needed vegetable oil
- as needed wildflower honey
Tools
- 1 24 cm
Steps
Preparation: Mash the cheese with a fork until creamy but grainy.
Aromas: Combine eggs, sugar, lemon zest, anise seeds, and the liqueur. Mix vigorously.
Batter: Gradually pour in the milk and incorporate the sifted flour little by little. You will get a thick and rich batter.
Rest: Let the mixture rest for 20 minutes: it is the secret for the aromas to blend with the cheese.
Frying: In a 24-26 cm pan, heat some oil. Drop the batter by spoonfuls, keeping them spaced apart. El Hierro’s tortillas tend to be a bit thicker and “rustic” in appearance.
Serving: When they are golden and crispy on the edges, drain them on absorbent paper and serve very hot with plenty of honey.
Curiosity about the name
They are called “tortillas” simply for 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 puffy desserts (like buñuelos) or from stick-shaped ones (like churros).
FAQ (Questions and Answers)
Are Carnival Tortillas served stacked or spread out on a plate?
In general, Carnival Tortillas follow two styles of presentation, both very convivial:
1. The “Mountain” (Traditional and family style)
This is the most common way to serve them at home or during village festivals. The tortillas are stacked one on top of the other to form a tower.
Why: This method keeps the heat longer.
The final touch: The honey (or syrup) is poured directly on top of the pile, letting it trickle down the sides to soak the tortillas underneath as well.
2. Spread in a “Fan” (Restaurant or Tapas presentation)
In eateries or if you want a more curated presentation, they are arranged slightly overlapping (radiating out or in a row) on a large flat plate.
Advantage: This allows each individual tortilla to retain its crisp edges, avoiding them becoming too soft from the weight and moisture of those above.
Decoration: In this case, you can decorate the plate with a few sprigs of mint or an extra dusting of cinnamon aroundWhat honey is used in El Hierro?
In El Hierro, for Carnival Tortillas, local bee honey is traditionally used, often a wildflower honey reflecting the island’s unique flora. Sometimes the renowned palm honey is 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): It is the most common topping. El Hierro produces high-quality bee honey, primarily multifloral (wildflower) honeys with flavors ranging from delicate to intense, depending on the predominant blooms of that period. 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 main production of this palm syrup takes place in La Gomera, it is widespread and cherished throughout the archipelago, including El Hierro. It is not a true honey produced by bees, but a guarapo, the sap of the palm boiled and reduced into a dense, dark syrup. Its flavor is unique, almost caramel-like, and pairs perfectly with the savoriness of the local cheese.
Also used to prepare the Frangollo, a typical Canary Islands dessert made with milk, millet (or corn) flour, lemon, eggs, sugar, butter, raisins, almonds, and cinnamon.
