The Chefather-Recipes for everyone: Recipe I Spanish Omelet (or potato omelet)

Hi again,

If yesterday I started introducing myself today I will go for the first recipe. I don't want to make the same "mistake" I made in the other blog, that is starting with a non-spanish recipe so I just switched the order. This is probably the most traditional spanish dish(along with paella), and it really keeps the philosophy of the blog: cheap, easy and delicious!

In every spanish home, "la Tortilla" is prepared in a different way, you'll never find two exact the same. I like it with a lot of egg, not too cooked and without onion. This one has not been my best one, for sure, maybe it would have needed an extra egg but it was great anyway. Cooking is not like math as you see.

Ingredients (4 people)

-3lb/1,5 kg of potatoes

-6/7 Eggs

-Olive oil

-Salt

We start by peeling and washing the potatoes and we cut them as we prefer. You can either do it in cubes or sheets, I prefer cubes so there we go. It does not matter that much as they will nearly go mushy when cooked.

As you see, the cubes are not perfect and it does not matter. While we go on dicing the potatoes we put a good amount of olive oil in a frying pan,it should be enough to cover the potatoes, but you have to take into account that it will be almost twice the initial amount when it gets hot. We turn the heat on to the maximum until the oil is hot. You don't need to use such a big pan as I did, but I was doing two omelets and fried all the potatoes together.

A very common doubt is when is the oil ready for adding the potatoes, ok it so simple as throwing a potato dice by the moment you turn the heat on, and when it starts doing like this,(see next picture) you can add the rest.

We put a little salt on the potatoes before adding them. You have to be careful with the salt, it is always better to fall short at first and the correct it than the opposite because the food would be uneatable.

We add the potatoes being careful not to get burnt as they have a lot of water and the oil could spit.

We let them cook at mid-high heat over 20 minutes or until they start to go mushy. More or less like here.

Now we have to drain them, we don't want all that extra oil in our amazing omelet. There are many ways of doing it but the one I like best is using a colander with a bowl below, the potatoes will remain on the colander and the oil (that you can of course re-use) in the bowl.

While the potatoes are draining, we are going to whisk the eggs in another bowl with a pinch of salt. When the potatoes are already drained, we add them to the bowl and we mix it well. We can also smash some of the bigger cubes. We also put the pan back into the heat with a little bit of oil.

When it gets hot it's the moment of setting up the omelet. We add the mixing and will cook it for a couple of minutes medium-high heat. Meanwhile, we start giving shape to it by putting it away from the edge with the aid of a spatula. In order not to get it sticked you should move the pan from time to time and check that the omelet moves altogether.

Now it comes the critical moment, flipping it over. I only like to flip it once, otherwise it will overcook and we also increase the risk of breaking it. I use this metallic lid but you can go for a plate as long as it fits in the pan.