I especially like this recipe because it is simple to make
and is very tasty. You have to do it a few times until it is perfect,
especially in the beginning because the potato is easy to stay hard or do not cook
well, or falling to flip!
Ingredients:
- 3 potatoes (one large and two small, this ones more or less
of the size of your fist)
- 2 eggs
- 1/2 onion
- Salt
Recipe:
- Wash the potatoes, peel and split them into slices as thin
as possible.
If you can not split them very thin with a knife, you can
split them with the potato peeler, they will remain in strips instead of round,
but once the tortilla is made, is not noticeable.
- Split the onion into stripes.
- Split the onion into stripes.
- Heat enough oil in the pan (a finger or so tall) and place
over low heat fry the potatoes and the onion. It is better to take a little longer, but we
make sure that will not burn or stick to the pan. Remove from time to time.
- Take a little salt to the potatoes.
- Once the potatoes and the onion are cooked, drain with a slotted spoon
and throw them in a colander to remove the maximum oil you can and reserve.
- Beat in the two eggs in a bowl, add the potatoes and the onion and return
to take another little salt. Stir well until the egg, potato and onion join.
- Heat in a pan a little oil (I often take advantage of the
one I used to do the potatoes, you can strain the rest in a colander and save
to use again).
- Pour the contents of the bowl into the pan and, using a
slotted spoon, try to smooth the top surface and the sides of the Spanish
omelette.
- Stir the pan from time to time so that the omelette does
not stick.
- Put a plate over the pan (which has larger diameter) and
quickly rotate the pan to move the omelette to the plate. Slip it gently back
to the pan on the other side and repeat.
*Tip: the time that you leave the Spanish omelette in the
pan depends on your taste, if you prefer uncook you must leave soon, and if you
like very cooked, leave it longer, but be careful the ingredients do not
burn!
Bon appétit!
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