The potato omelette is one of the most representative dishes of Spanish gastronomy. Although there are several versions, the original recipe is prepared from two main ingredients: egg and potato. Stay at recipes.net and learn to cook the real Spanish tortilla, you will love it!
| 🚻 6 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Original potato tortilla ingredients: |
| 1 kilogram of potatoes 5 Egg units 1 pinch of salt 1 bottle of extra virgin oil (for frying) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, ideal accompany with red wine, fried, |
Original potato tortilla ingredients:
1. The first thing you should do to start preparing the Spanish tortilla is to peel the potatoes. As we commented, the original omelette is done only with potatoes and eggs, so that if you want to cook an onion version we advise you to visit the next potato tortilla recipe with onion.
2. cut the potatoes in cubes of the thickness you want. For this step there is no established rule, because each cook cuts the potatoes according to their tastes. If you prefer, you can cut them into fine sheets or make irregular cuts with a knife.
3. Take a non-stick pan and heat abundant oil. When hot, fry the potatoes over medium heat until they are soft but without browning. If you have used very large potatoes and your pan does not have enough capacity to fry them all at once, do it in two batches.
4. When you see that the potatoes are ready, check them out of the pan with a sparkling and reserve them in a bowl with absorbent paper or a drainer to remove excess oil. Apart, beat the eggs with salt to taste. If you want a consistent and very curd tortilla, you must beat the eggs to foam. If otherwise you like potato tortillas a little less made, do not excessive batteries.
5. Once the excess oil from the potatoes is removed, pass to a large bowl. Add the beaten egg and, if you consider it necessary, a pinch more of salt. Mix and put to heat a nonstick pan with a little oil (about two tablespoons). To obtain a good potato tortilla, the ideal is that the pan has between 20 and 26 cm in diameter.
6. When the oil is hot, add the potatoes mixed with the egg and distribute the preparation making soft circular movements with the pan. Let cook over medium heat until you see that the omelet begins to bubble.
7. Turn the tortilla with the help of a plain dish a tad smaller than the pan. Ideally, the dish covers just the tortilla, but you can also use a smooth lid or a larger dish.
8. Kitchen the potato omelet on the other side. You can take several laps if you wish, everything will depend on the degree of consistency you want to acquire the tortilla. If you want it to be more curdled, volt it several times, if you prefer a little made tortilla, with a couple of turns it will be enough. When it is, serve it accompanied by slices of bread, sausage of your preference and a tomato salad.
