Tortilla de patatas con cebolla, video recipe with all the tips and tricks

Total: 1 h 10 min Diners: 2-3

Today is Omelette Day and what better way to celebrate it than to publish, at last, our most canonical potato omelette recipe with onion, without artifice or unnecessary seasoning, simply eggs, potatoes, onion and the oil to fry them, but with everything you have to take into account so that neither the potatoes nor the onion are hard, so that it is juicy to your liking. We have chosen the version with onion for being the most complete, so, if you prefer the omelette without onion you just have to omit everything that is told about it and its cooking in the recipe.

Ingredients for an omelette of 20 cm in diameter

Eggs, 5 medium Potatoes, 4 medium Onion, 1 small Salt Mild olive oil for frying

Step 1

Peel the onion, cut it into very thin julienne strips and put it to poach very slowly in a pan with oil and a pinch of salt. This step is key and it is very important to do it well, because in fact most of the people who say they do not like the omelette with onion, in fact what they cannot stand is the omelette with badly cooked onion. That is why we must make sure that the onion is cooked very slowly and for enough time so that it is transparent and very tender, but not burnt. This can take between 45 minutes and an hour. After this time, we throw it in a colander and let it drain.

Step 2

While the onion is frying, we take the opportunity to peel the potatoes, cut them either in small slices of a couple of millimeters thick, or in small cubes of about four or five millimeters as we show you in the video. In another larger frying pan, heat the oil to confit the potatoes while the onion continues to poach in the other pan. Let the potatoes cook over low heat until they are tender, because in this case we are not looking for them to be browned or crispy.

Although if you are someone who likes to find a slightly toasted potato in the middle of the omelet, all you have to do is that, once they are tender, turn up the heat to high for a couple of minutes and keep an eye on them. When you see that they start to brown, start to remove them little by little, so that the last ones you take out of the pan will be golden brown and crispy. In either case, when you take them out of the pan let them drain in a large colander.

Step 3

In a bowl put 4 of the eggs and the yolk of the fifth, even if the potatoes are large we can put a sixth yolk. We beat them, add the potatoes and the onion that we have reserved, salt to taste, mix everything well and let stand for 5 minutes.

Step 4

Lightly grease with a brush or a piece of paper towel a nonstick pan, preferably a pan that we have only for omelets, we put it to heat over medium high heat and, when approaching the hand to the pan we see that the heat is noticeable, pour the mixture of potatoes, onion and egg, slightly move the pan to distribute it well, lower the heat a little and wait for the edges to curdle to turn it over.

Step 5

Turn the omelet with the help of a plate and put it back in the pan, if necessary we turn it a little and help us with a silicone spatula to recover the round shape. Let it cook for a couple more minutes and turn it over onto a clean plate to serve it.

Notes

The potato omelette is usually prepared to eat it hot, although I know few people who are ashamed of the leftovers that have been left cold. In fact, if there are leftovers, they are better cold than reheated.

The best potatoes for making omelets are the Monalisa and Kennebec varieties. You can also use potatoes that are good for frying, but the ones to avoid are always the high-sugar varieties.

The eggs used should not be excessively large, because very large eggs tend to have larger whites in relation to the yolk and for the omelette to be juicy inside without looking like a “snot” what we are interested in is that the amount of yolk is as high as possible in relation to the white, so in addition to using medium-sized eggs we add additional yolks.

The well-cooked onion gives it an extra juiciness, especially when the omelet is going to be eaten cold.

As important as the use of quality ingredients is the use of a non-stick frying pan that is in good condition, which does not have to be the most expensive in the store, but it should be a pan that we use only to curdle the tortillas and that we will take care of with care. If we do it this way we will have a pan for years.