The potato omelette is one of the best-known and emblematic dishes of Spanish cuisine, which due to its popularity today can be found in almost any restaurant in the world.
As many ingredients as the chef has ideas can be added to the potato and egg base, and this is how different varieties of this always versatile dish emerge.
Thus, the potato and vegetable omelet is nothing more than a variant of the typical Spanish omelette, to which, in addition to potatoes, some vegetables that are on hand at home are added, such as zucchini, carrots, peppers, asparagus or any other which is considered to combine well with potatoes.
There are also those who add mushrooms to the original recipe, adding a gourmet touch to the preparation. The varieties with red chorizo or black pudding are others that gain followers around the world.
And for today’s homes, in which there is often not enough time to cook, there are those who are encouraged to make omelettes in the microwave or air fryer and even those who place all the raw ingredients in an aluminum pot and They save preparation steps.
How to prepare potato omelette
For a successful potato omelet, there are a series of recommendations that must be taken into account:
– It is advisable that the potatoes are pre-cooked before adding them to the eggs and putting them in the pan. Fried gives it more flavor, but if you want to avoid excess fat, this cooking can be done by boiling on the stove, in an oven-baked dish, or steamed.
– Achieve a uniform and foamy beat of the eggs, a “balloon” whisk is ideal so that the mixture is very homogeneous and the yolk does not separate from the white.
– Put the correct amount of potatoes and eggs indicated in the recipe we use, less egg will cause it to fall apart when turning it. A simple rule is for every egg, one medium-sized potato.
– Find the ideal, non-stick pan that distributes the heat evenly and cooks the entire surface in a similar way. Some cooks suggest that this pan be used only for omelettes.
– The oil must be very hot so that the preparation does not stick to the pan, some use an extra trick: put salt on the bottom of the pan before the oil, cook it over heat and then remove it with a cloth. It is cooked between 5 and 7 minutes per side so that it is juicy.
How to prevent potato omelette from sticking?
When talking about simplicity in the potato omelet, it is clear that it is due to the few ingredients, and not to the technique.
The thing is that whether you want it well cooked, more raw (or baby, as it is called in Argentina), with onion or without onion, the step by step is key to successfully preparing this classic of Spanish gastronomy.
When cooking a potato omelet, having a good pan is almost as important or more important than choosing good ingredients. And it is the first point to ensure that the egg does not stick when turning it over.
Then, to ensure that the tortilla does not stick, it is necessary not to skimp on the oil, but it is not necessary for the ingredients to swim either. The point is to bathe the pan well without affecting the ingredients. Pour plenty of oil and let it heat in the pan until it is smoking and the oil begins to separate.
Step by step, the potato omelet recipe
Cut the potatoes into thin slices, Spanish style potatoes. They should be medium in size, as this will help them stick well with the egg.
Place plenty of oil in a frying pan. It is important to know that the potatoes – in the traditional and authentic Spanish tortilla recipe – should not be fried but should be poached.
Meanwhile, cut the onion into julienne strips. Once the potatoes have cooked for 5 minutes, add the onions to the pan, stirring gently.
After stirring well so that everything is integrated into the pan, add a little salt and lower the heat to minimum and cover the pan without it being completely closed, leaving a minimum opening so that the steam can escape. Leave it like this for 15-20 minutes while stirring gently, making sure it doesn’t stick.
Once the potatoes are cooked (they shouldn’t be crispy, just tender), strain them in a colander until all the oil is gone.
Place the 4 eggs in a bowl with a little salt and beat them well for a few minutes.
Add the potatoes with onions to the bowl and beat well again until everything is integrated and united.
Add a splash of oil (you can use the one strained from the potatoes) in a frying pan and bring to high heat.
When the oil is very hot, add the mixture from the bowl and move the pan, shaking it for 30 seconds. What you want with this is to curdle the eggs so that the Spanish omelet is perfect.
After 30 seconds, put the heat on low and use a spatula to correct the edges as it cooks. Cook the tortilla like this for 5 minutes. Cooking time depends exclusively on the way each person likes it.
Then turn it over. To do this, place a plate on top of the pan and turn without fear. Once this is done, smooth the edges again with the spatula and let it cook for another 3-4 minutes.
To remove it, turn it over again. That is, place the plate back on top of the pan and turn carefully.
