Omelette
Omelette
Making a prize potato omelette is not as difficult as it may seem at first. You just have to follow the following steps and … to succeed! A very nutritious dish based on eggs and potatoes that can be used to make a complete meal if you combine it with vegetables, for example with a salad. And, of course, suitable for vegetarian diets.
Peel and cut the potatoes
Peel and cut the potatoes
Start by choosing potatoes with yellow skin and white flesh; on the contrary, avoid the very floury ones. Peel them and cut them into thin slices for a thin tortilla; or in small squares if you want a thicker tortilla. You can also add onion. Chop it very finely so that it gives it flavor, but does not show when chewing it.
Mix the potatoes with the egg
Mix the potatoes with the egg
Fry the potatoes and onion in plenty of hot, but not steaming oil or the potatoes will over-brown. Let them cook over low heat until soft. Drain them well and, when they have cooled down a bit, add them to the beaten eggs. Salt and pepper and let the mixture rest.
Cut it in a nonstick skillet
Cut it in a nonstick skillet
Put a string of oil in a nonstick skillet. When it's hot, add the potato and egg mixture. If you want it well done, lower the heat and let it set slowly on the inside without burning on the outside. If you prefer it rare, cook it over high heat until it is golden brown on the outside and raw on the inside. To flip, cover with a pan-sized plate - or a turntable - and swirl quickly.
If there is a really long-suffering and versatile dish in the kitchen, it is the potato omelette, one of the symbols of Spanish gastronomy. It fits at all hours. You can eat it both freshly made and cold; and anywhere and in infinite ways: on the plate, in a container, on a skewer, in a sandwich …
However, many people have respect to go into the kitchen to make it and often end up throwing away the pre-cooked potato tortillas that they sell everywhere. A very dignified and practical option to get out of trouble, but - let's not kid ourselves - nothing to do with an authentic homemade omelette, made with care and to your liking.
It is a pity because the truth is that it is not as difficult to prepare as it seems at first. You just have to follow the simple steps that we show you in the gallery and… test passed! Premium potato omelette and ready to taste.
TrickClara
To make it juicy
One of the infallible keys is, on the one hand, not to beat the eggs excessively. Thus, the tortilla takes longer to set and does not remain dry.
On the other hand, it is also better to let the fries cool a bit before mixing them with the beaten eggs. If they are very hot, the egg begins to set earlier and loses its juiciness.
An inexpensive and very complete dish
In addition to being very versatile, the Spanish omelette is a very economical and nutritious recipe thanks to the power of the egg proteins together with the energy of the carbohydrates in the potatoes.
So it works perfectly as a complete meal if you combine it with vegetables. For example, accompanied by a little lettuce and tomato salad, a ratatouille or some roasted vegetables, wild asparagus, grilled zucchini … And of course, it is suitable for vegetarian diets.
