About this Recipe

I have to thank my friend Silvia who gave me the recipe for the classic Spanish tortilla. Few ingredients, but many hack: it’s not just a potato omelette, it’s an art …

This is the simplest version, if you want to enrich the tortilla with flavor you can add a little onion, or some prosciutto (hamon serrano, of course) or sweet peppers.

 

i consigli del vinaiolo

A Friulano, from the pleasant scent of bitter almond and wildflowers, to the soft, dry, elegant and drinkable taste. Another evident characteristic of this wine is the bitter aftertaste, obviously appreciated in limited quantities. As for the color, that of the Friuliano must be characterized by a pale straw yellow; a sign of youth and elegance. It goes well with appetizers, fresh cheeses, cured meat, omelettes and white meats.

Ingredients

  • 4 large potatoes
  • 6 eggs
  • extra virgin olive oil or vegetable oil
  • salt

Serves

4

Preparation

10 minutes

Cooking time

30 minutes

Difficulty

easy

Making

Peel the potatoes and cut them into thin slices. Pour two fingers of oil into a large pan, heat it, then add the potatoes. Here is the first hack: the potatoes must stew, that is, fry without coloring and become crunchy. So don’t turn the heat up too high and use a nice big pan.

Second hack: as the potatoes cook, start cutting them so that they break up. In all, cooking the potatoes will take 20 minutes.

While the potatoes are cooking, beat the eggs in a large bowl (large because you will have to put the cooked potatoes in it) with a pinch of salt.

Remove the potatoes from the pan with a slotted spoon, drain them well from the cooking oil and transfer them gradually into the bowl with the eggs.

Remove the oil from the pan (except for a drizzle that must remain on the bottom) and pour the mix of eggs and potatoes. Now do with the classic omelette, that is, when it starts to thicken underneath, turn it gently: placing a plate on the pan, with a decisive movement, turn the pan to find the omelette on the plate. Slide the tortilla gently into the pan so that the cooked part is on top and continue cooking.

Do this two more times (third hack) and make sure not to keep the heat too high: the eggs must grow together, but without coloring the tortilla (fourth hack). Serve the tortilla hot, lukewarm or cold, it is always delicious!

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