Tortilla de patatas the Spanish potato omelette Quick and easy recipe
Tortilla de patatas the Spanish potato omelette here is one of the most famous dishes of Spanish cuisine. The Potato Tortilla is proof that often the simplest dishes they are also the most popular ones to the point of becoming the symbol of a nation's cuisine. The same goes for spaghetti with tomato which certainly are not complicated to prepare, yet they are our symbol dish. In Spain we often find the tortilla de patatas cut into cubes in one of the many tapas (appetizers or aperitifs) around the bars and restaurants. The "tapas" are preparations "in miniature"Served in large dishes that contain them, also because let's face it often the appetizers are better than many first and second courses, and the Spaniards have seen fit to offer just so many samples served with a very cold glass of Sangria! to prepare a tasty potato tortilla, however, there are some tricks to make it perfect. In the procedure below I will show you how to best achieve it.
Ingredients for 4 people for a pan of 18-20 cm in diameter
3 medium potatoes
4 medium eggs
extra virgin olive oil
How to make Tortilla de patatas, the Spanish potato omelette
Peel the potatoes, wash them and cut them into thin slices and cut each slice in half so as not to create too large slices.
put the potatoes in a pan with 4-5 tablespoons of extra virgin olive oil.
cook over medium heat for 7-8 minutes, turning the potatoes often, the potatoes should not be crunchy but cooked and still firm. After a few minutes of cooking, cut the onion very thin
and add it to the potatoes.
Let everything cook together over medium-low heat by covering the pan. The potatoes must be cooked and the onion must become transparent. At this point, turn off the heat, with a slotted spoon take the potatoes with the onion in order to remove the excess oil and place them on a plate. Set aside the pan you used, leaving it greased with the oil from the potatoes.
In a bowl, beat the eggs very well with a whisk making them frothy, add salt and pepper if you like. Finally add the potatoes and mix without breaking the potatoes,
put the pan on the stove again and pour the egg and potato mixture, cover with a lid and cook for 5-6 minutes on one side, turn the omelette over on a plate and cook the other side for more or less 3-4 minutes. At this point the tortilla should be well cooked even inside and be compact, let it cool and cut it into slices or cubes, skewer them with toothpicks and here is yours. Tortilla Of Potatoes!
WINE PAIRING: White wine with a subtle body such as Bianco del Sannio or Trebbiano di Romagna.
In this blog for wine and liqueur combinations I consulted the site:www.bodegasdevino.org
Tortilla de patatas the Spanish potato omelette
Enjoy your meal!