Although there are many people around the world who carry the ‘Spain brand’, it is very difficult to generate enough consensus for one to feel represented by their ideas and attitudes. Therefore, it is much easier to find everyone’s favorite dish. In the case of Spain, there are a few with maximum popularity: Iberian ham, croquettes, paella… But has always been an absolute queen: omelette.
There is nothing more Spanish than a tortilla. simple combination of four ingredients this results in real delicacy. On the side potatoes, eggs, oil and onions, for those who love it. Everyone knows the recipe, but the tricks to perfecting it are not available to everyone.
And although it may seem like the easiest thing in the world to do, achieving the optimum result is not easy. It is not open to anyone who has it. precision gildingbut without burning and this remains juicy. You also have to be adept so that the potato and egg integrate perfectly and not each go in the same direction.
For those who are looking for the perfect result, we have compiled a series in this article. Tricks to make being a real chef available to everyone.
proportions
The rule is simple: one potato for every egg medium size. This is the general rule, although everyone can adapt it to their own taste. Another ratio that greatly affects the final result is salt. As a general rule, one tablespoon (ie about 15 grams) should be added for every five eggs used.
the importance of cutting
Potato slices should be approx. two millimeters. But what is more important than fixing a particular measure is that they all the same Let them fry evenly in plenty of oil. And an extra trick: David de Jorge in his book ‘La tortilla de patatas’ points out that before adding the potatoes and onions, they should be put on the stove with cold oil without waiting for the oil to heat up.
a good frying pan
and let it be non-stick. Because let’s not fool ourselves, even the best chef in the world can’t make a good potato omelette if the pan is bad. A good, properly oiled pan will prevent the mixture from sticking. But you can always take extra precautions: stir the pan in light circular motions While sticking to the fire, it will prevent the egg from sticking to the bottom and sides and it will be much easier to turn.
Times
The minutes we need to keep the tortilla on the fire (for both sides) will depend on the outcome If the goal is to get a well-curled tortilla, it will need to be left on the heat for about five minutes on each side. If you want it to be more juicy, three minutes will suffice. And for fans of practically raw ones, a minute will be enough to create a light outer layer.