The potato omelette is one of the most emblematic dishes of Spanish cuisine, and one of the first that any foodie learns to master. Nobody would say that making an omelet is especially complex, but you need to control the times well and, of course, know when to turn it over to the tortilla
In his eagerness to make everything easier and faster, The Washington Post He has offered his readers one of those inventions that only Americans are able to sign: a Potato omelette that should not be turned around.
The trick, they explain, is to finish the tortilla in the oven. At least they bet to baptize the matter as "eggs and Spanish potato in a single pan" and, they admit, it is not a real tortilla. The recipe is, in fact, more like a fritatta, an Italian classic very popular in the United States, which is basically a stuffed tortilla finished in the oven.
To make this recipe you need a pan that can be put in the oven. Mine is not very large and I have adapted the ingredients of the original recipe to this size, perfect for a six-egg omelet. As you will see, it has less potato than is usual in a conventional tortilla, but it is ideal so that it is not too dry. The result, it must be said, is quite surprising: certainly it's faster, cleaner and more comfortable, and if you like tortillas well curdled you will hardly notice the difference. It is not my case, so you do not have to lynch, but I ate it at ease.
IngredientsFor 4 people
- Onion 1
- Eggs 6
- Potato 400
- Olive oil
- Ground black pepper
How to make potato omelette in a single pan and without turning aroundDifficulty: Easy
- Total time 25 m
- Elaboration 15 m
- 10 m cooking
First turn on the oven so that it warms up, around 200 degrees. Heat the oil in the pan at medium power. Meanwhile, wash the potatoes (without peeling) and cut them in sheets of about six millimeters. Reservation. Peel the onion and cut it into thin slices. Pour the potatoes and onion in the hot oil and fry the mixture for about 10 minutes, stirring occasionally, until the potatoes are browned on both sides.
When ready, remove the potatoes and onion from the pan with a slotted spoon and pour them into a bowl. Strain the oil, which you can use in other preparations, leaving only a little to make the tortilla. Beat the six eggs, splash them generously and mix them with the potatoes and the onion.
In the same pan, over medium heat, pour the mixture of the eggs, the potato and the onion, and let it cook for about 3 minutes (in the original recipe it is 5 minutes, but it seemed too much to me). Past this time put the pan in the hot oven, halfway up, and let the tortilla finish. It will take about 5 minutes, but it's very easy to know when it's done, you just have to brown the top.
Another advantage of this technique is that it is very difficult for the tortilla to stick. Take it out with a spatula, let it sit for a minute and serve.
How to accompany the omelette in a single pan
A salad is always good for tortillas, although it is a unique dish perfect for dinner or lunch. Specifically, this recipe is perfect to make an omelet that we will consume after a few hours or need it to carry out (to work or to a picnic) for what interests us that it is well curdled. I have accompanied it with a good IPA beer, in homage to the Americans, who sometimes have good inventions.