Spanish Tortilla EN

My friend Jesús taught me how to cook the Spanish omelette and I'm so grateful for that!!  He cuts the potato into cubes (others cut it into slices). He also separates the yolks and egg whites. He makes a meringue with the egg whites and in this way manages a fluffier omelette. I do not follow him in this, I confess!

I know most Spaniards prefer their tortilla liquid in the center but I prefer it thicker.

They prefer their tortilla: plain, with a some mayonnaise, with a spicy sauce, in sandwiches, etc.

We can add lightly sauteed onion, chorizo ​​(Spanish sausage) or pepper.

In the classic recipe we fry the potatoes and this is the most delicious version.

I sometimes cook the potato with a small amount of oil in the microwave and so it becomes more dietary. I will put this variation on the blog at some point.

Ingredients:

750g potatoes

7 eggs

Oil for frying

Salt 

Peel the potatoes and cut them into 1 1/2cm cubes or 1/2cm slices.

Put them in cold water and rinse them from the starch.

Heat enough oil in a large saucepan. Dry the potatoes well and fry them until soft. We leave them on kitchen paper to remove the oil.

Heat a small non-stick pan. Mine is 23.5cm in diameter.

Beat the eggs in a bowl and season with salt and pepper. Add in the potatoes, mix lightly.

Pour 2 tablespoons of oil in the hot pan and add the egg mixture. Lower the heat to medium.

Stir the mixture lightly with a wooden spatula. What we want to do is to cook as much of the mixture as possible before turning the omelette.

When about 80% of the omelette has thickened, place a large flat plate on top of the pan and turn the tortilla on the plate.

Carefully push the omelette back into the pan to cook and on the other side for a few more minutes.

Turn the tortilla on a clean plate and serve it hot or at room temperature.