Today in this post by How to make the authentic potato omelette. Tricks and tips I’m going to teach you how to prepare it without failing in the attempt.
Cooking it is a challenge that we all face at some point since making a simple omelette is very easy but leaving it at its point is not so easy. This dish is one of the great icons of Spanish cuisine and is known all over the world and of course anyone who tries it will love it.
Despite being a recipe that has 3 main ingredients, there are as many versions as chefs dare to make it. There are large ones, small ones, well done, little curdled, with diced or sliced potatoes, with or without onion, etc.
If you want to prepare a great Spanish omelette, I recommend that you keep reading because you will not regret it.
My tips and tricks for making an authentic Spanish omelette
Today I’m going to start the recipe in reverse, first explaining some good tips to make it look like a movie:
1.- The ingredients are very important: the potatoes must be tight, the eggs fresh and if they are free-range better and of course some good onions and a mild olive oil.
2.- Get a good non-stick pan in good condition so that the bottom does not stick.
3.- The measure of the eggs is: for every 100 grams of potatoes put a large egg (more or less).
4.- If you want the creamiest omelette you can put an extra egg on it, if on the other hand you want it drier, you take it off.
5.- Whether you cut the potatoes into small cubes or slices, the most important thing is that the size is more or less the same so that they take the same time to make.
6.- You don’t have to cut the onion into very small pieces. The amount of onion depends on the taste of each one.
7.- When frying the potatoes you have to do it with plenty of oil and quite hot. They have to be fried but not crisp.
8.- At the time of curdling the tortilla, if you want it undercooked you stir it for 5 or 10 seconds, if on the contrary you want it more curd you must stir it longer before the bottom curdles.
9.- I make the omelette for 3 minutes on each side. For me it is the right time.
10.- This is the last point and of course one of the most important: to turn the omelette, just a plate or a lid and make a quick movement of the wrist.
And without further ado we are going to put it together.
Videoreceta of how to make the authentic Spanish omelette. Tricks and tips
8 or 10 eggs
1 k potatoes
Mild olive oil for frying
1 large onion
How to make the authentic potato omelette. Tips and tricks: step by step
1.- The first thing is to wash the potatoes well, remove all the dirt and dry them.
2.- Then you peel and cut the potatoes and onion as you like. If you prefer to split them in the sheets, do not make them too thin so that they do not fall apart.
3.- Put a frying pan on the fire with enough oil, don’t mind spending a little on the oil because it will give it an insurmountable flavor. Use the one you like the most but of quality.
4.- I first fry the onion so that it does not remain raw when making it with the potatoes. When you see that it is transparent, add the potatoes already cut and the rooms to your liking. Cover the pan and let them fry for about 15 minutes over low heat, stirring from time to time.
5.- While the potatoes are frying, put the eggs, the beats and the reserves in a bowl.
6.- As soon as the potatoes are well done, you take them out of the pan and put them in a drainer to remove the excess oil and then add them to the bowl where we have the beaten eggs. Mix well and let stand 10 minutes for all the flavors to combine.
7.- Now it’s the turn to curdle the tortilla. After 10 minutes, put a little bit of strained oil in a pan and add the mixture, cook it for about 3 minutes over low heat on that side.
8.- When it is done, you turn it over with a plate, with a lid or there are even pans prepared just to make tortillas , you are the one who must choose the method that you like the most, and brown it again for another 3 minutes for that side.
9.- Finally you take it out of the pan so that it does not burn or become too much.
And you already have a wonderful omelette perfect for a light dinner, to compliment your guests or simply because you want a delicious whim. Greetings and until the next recipe. I’ll wait for you.
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