The omelette or Spanish tortilla It is one of the most outstanding dishes of the gastronomy of Spain. It is not a complicated recipe, but it is true that preparing a good tortilla requires some skill and, especially, good ingredients and a pan that does not stick. If you want to know the secrets of about how to make potato and onion omelette, do not miss the authentic recipe.45 minutes Low difficulty Ingredients:
- 4 potatoes
- 1 onion
- 4 eggs
- Olive oil
The first step to prepare a Spanish tortilla will be peel and chop the onion, either in strips or in small dice, as we do. Also, there is also the option of passing it through the chopper so as not to find the onion pieces in the tortilla, in case you don't like it too much.2
While cutting the onion, put a pan on the fire with a little olive oil; add salt to the onion and, when the oil is very hot, add it to the pan to saute it over low heat. With the help of a spatula or wooden spoon, stir the onion so that it does not burn.3
On the other hand, you must peel potatoes, wash them to remove the dirt that the shell will have left and cut them into thin segments. Try to make them all of a similar size and width to avoid burning later.4
In a larger pan, add plenty of oil - in our case, we have used sunflower - to fry the potatoes. If you see that all the potatoes are many for one time, you better make two batches. Likewise, it will not be necessary for them to be completely fried, but to stop being raw; Then, you can remove them with the help of a skimmer or rasera, draining excess oil well.5
In a bowl or bowl large enough, beat the eggs together with a pinch of salt and then add the onion and the potato. Turn it over with a fork so that all the ingredients are well mixed.6
Put one on the fire nonstick skillet, which may be one of the ones you have already used -to saute the onion in our recipe-, to which you can add a few drops of olive oil. Make sure the Spanish tortilla is not going to stick in the pan, as this would destroy the recipe completely.7
With a wooden spoon, remove tortilla ingredients so that the egg is set. Then, go giving it a rounded shape and you will see how it will take consistency.8
Once you see that the tortilla is already slightly curdled and is browning, help yourself with a plate, a casserole lid or a specific utensil for turn the tortilla. Place it on the pan and rotate it, so that you can then throw it back into the pan that is cooked on the other side.
Be careful not to burn yourself, since the pan will be hot, and try to be quick to turn so that the tortilla does not crumble.9
Repeat the previous step as many times as necessary so that the egg is completely set and the potato and onion omelette It is well browned on both sides. If you like that when the egg is cut it is not fully cooked, remove it before the fire.
Finally: bon appetit!
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