This is the most popular recipe in Spain, far above others such as paella or sangria, especially because of its simple implementation. It is enough to have potatoes, eggs, salt and oil to be able to make a potato omelette. There are two types: omelette with onion and those without. If it is your first approach to this recipe and you are not used to using a lot of onion in your recipes, it is advisable not to use onion. With onion, the omelette is juicier and sweeter, although not even in Spain everyone agrees that it is better.
The potato omelette, accompanied by a good salad, is a complete dish. It can be consumed as a first or second course, as well as in the form of a tapa.
INGREDIENTS (4 people)
- 4 large potatoes
- 5 eggs
- Olive oil, sunflower, corn, canola etc
- Salt
We peel the potatoes and cut them into small cubes.
Fill a nonstick skillet with half an inch of oil and set it over medium heat.
We pour the cut potatoes and cover with a lid. This is important as it is about not losing moisture.
From time to time we stir the potatoes so that they brown evenly. We take the opportunity to rectify the salt. Potatoes tend to be sweet, so an omelette can have a teaspoon of salt or even something else. Taste the potato cubes that are being fried to see if they are enough salty. The potatoes are done when they are golden brown and soft. At that moment we put out the fire.
In a large bowl we break the 6 eggs. We beat them with the help of a fork.
Add the fried potatoes to the bowl and mix them well with the beaten egg so that they are impregnated.
We return the pan to the fire, without adding oil. We must warm it up quite again.
When it is very hot, we add the mixture of potatoes and eggs. Since the pan is very hot, the egg will set almost immediately, at least around the edges. Move the pan in concentric circles to prevent the omelette from sticking.
When the omelette looks quite compact, we must proceed to turn it over so that it browns on both sides. To do this, we use a plate that we will place on top of the pan and, very carefully, we turn it over so that the tortilla remains on said plate. Once this happens, we let it slide back into the pan so that the part that was previously at the bottom becomes the top.
We wait a couple of minutes for it to finish curdling and the other side to brown and ready to serve.
You will love it.