Analogue eats: learn how to cook a tortilla, one of the most popular dishes in Spain. A delicious potato omelette which can be served as a tapas, warm, cold with salad.
Ingredients (for 4 people):
- 3 medium potatoes
- 1 onion
- 4 big eggs
- Olive Oil
- Use quality ingredients ;).
1. Wash and cut the potatoes and the onion into thin slices. Don’t put the potatoes in water.
2. Heat oil in the pan (two fingers depth), and add the potatoes (one at a time, so that they don’t stick together), onion and salt. Stirring occasionally, till they are a golden colour. The secret is to “cook” the sliced potatoes and onion in the olive oil slowly, in a frying pan without really frying or browning them. Remove from the pan and put the potato and onion mix in a sieve or on kitchen paper, so that as much oil as possible drains away or is absorbed.
3. Beat the eggs well with a pinch of salt, until they are light and slightly foamy.
4. Mom’s tip: add the potatoes and onion mixture to the beaten eggs and leave them there for about ten minutes.
5. Remove the oil from the pan, so that the bottom is covered with a thin layer of oil and heat it.
6. Once the oil is hot, add the potato and egg mixture. Tip: shake the pan gently as you move the mixture, so that none sticks to the bottom.
7. Once the omelette seems to be cooked, use the lid of the frying pan (or a large plate) to tip the omelette out of the pan, add a little more oil and slide the omelette in again, this time putting the less cooked side first into the pan. If you need to repeat this step, so that the omelette is perfectly cooked and golden on both sides, you may do so.
Thanks very much to my dear friend Miss Peich, who helped me to Cook my first Tortilla ever and took the beautiful Black and White photos with her new camera :D.