The Spanish potato tortilla is a traditional recipe of our gastronomy. The potato or potato tortilla is very simple to do, but it also has its truquitos so that we are perfect and in recipes we will share them all. Around this recipe there is the controversy of whether it must carry onion or not, although the truth is that in both forms there is a delicious tortilla. Therefore, we encourage each person to prepare it to their liking and decide whether or not to add this ingredient. Personally, we like the point that the onion gives, but trying to add the fair amount. Another controversy over the Spanish tortilla is whether it must be cooked very done or little done. Again, it is something personal, so everyone must cook it until the desired cooking point reaches. Of course, a good Spanish potato tortilla must have that point of juiciness to prevent it from being very dry. Said all this, keep reading and discover with us how to make Spanish potato tortilla, is an excellent dish!
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make Spanish potato tortilla: |
| 5 eggs 500 grams of potatoes 1 onion (optional) 1 pinch of salt 1 glass of olive oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Spanish potato tortilla:
1. Pela, wash and cut the potatoes. To get a good Spanish tortilla we recommend cutting the finite potatoes. They can be small or larger slices, but fine. Finely chop the onion if you want to make your potato tortilla with onion.
2. Heat a pan with plenty of oil and, when hot, add the potatoes and let them cook over medium heat, removing occasionally so that they do not burn.
3. Add the onion and mix. You can put only half onion if you want to give more prominence to the potato. Keep cooking until potatoes are made.
4. When they are pools, take out the potatoes with the onion and place them in a strainer to remove excess oil.
5. Now you have two ways to make the potato tortilla depending on whether you want it to be more or less juicy. The first one is to beat the eggs well, add the potatoes and a little salt and mix. If the eggs are foamy, the result will be a spongy and cooked potato tortilla. The second option consists of incorporating potatoes into a bowl, adding whole eggs, salt to taste and mix. In this way, that is, without beating the eggs before, the result is a juicy potato tortilla.
Trick: Let the mixture rest for a few minutes to finish mixing. There are those who chafa a little potatoes so that the tortilla is more creamy.
6. Take a non-stick pan add a couple of tablespoons of oil and let it heat. Pour the entire mixture and, at first, stir the potatoes a bit. This you must do it only at the beginning, then let the tortilla cook alone.
Trick: It is very important to use an non -stringent pan to prevent potato omelette from sticking and destroyed.
7. When you see that the edges begin to curdle, turn it over and let it cook another 3-4 minutes. If you want your Spanish potato tortilla to be little curdled, this is the time to get it out, otherwise, let a couple or 3 of more minutes be cooked.
8. The Spanish potato tortilla recipe is ready to serve. When cutting it, you will see that there is a juicy and perfect omelette, although it remembers that the cooking point is totally to the taste of the consumer. Tell us, are you more of potato tortilla with onion or without onion?
Trick: A very effective trick to get a perfect Spanish tortilla is to let it rest for about 10 minutes on the plate before serving.
