Omelette
A good potato omelette is always a perfect dish for any time. Some would say that starting with breakfast and ending with dinner, it is a dish that everyone likes and that it is very simple to prepare.
It is also one of those recipes that is usually present in all houses and of which a thousand versions can be made. With onion, without onion, with chorizo, vegetables... Today we are going to prepare the classic version because success is guaranteed with it.
Ingredients
- 10 free-range eggs
- 1kg of new potatoes
- 1/2 liter of extra virgin olive oil
- half a teaspoon of salt
Preparation
- Wash and peel the potatoes. Dry and cut into thin slices.
- In a frying pan double heat the oil and when it is approximately 100 degrees, add the potatoes and fry over low heat until the potatoes are soft.
- While the potatoes are frying, in the bowl where we beat the eggs and add the salt. Reserve.
- When the potatoes are very soft, remove with the help of a Efficient skimmer draining the potatoes well from the oil. Put them in a colander on top of a bowl and let them drain for a few minutes.
- When they have drained the oil, add to the bowl where we have the prepared eggs. Let stand a couple of minutes
- Remove the oil from the pan, leaving only a half tablespoon and heat over medium heat. When the oil is hot, add the egg and potato mixture.
- If we want a rare tortilla, 5 minutes will suffice on each side. I like it honeyed and for this I have used a system that always works for me: pour the eggs over the pan and move until the eggs are curdled as if it were a slightly curdled scrambled egg. At that time, remove from the pan and pour back into the bowl.
- Now we attach the additional pan and add a little oil again. When hot, add the egg and potato mixture. We let curdle 2 minutes and after this time, we turn. In our case it will be very easy to turn it using the pan Double . We simply turn it over and let it brown on the other side for another two minutes.
Photographs and recipe by Loleta .
