Nam's Tortilla De Patatas Recipe
Ingredients
| Large Idaho potatoes - 4 (about 2 1/2 pounds), peeled | ||
| Spanish olive oil - 2 cups, for frying | ||
| Onions | 1 1/2 Cup (16 tbs), thinly sliced | |
| Large eggs - 6 | ||
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
Directions
GETTING READY
1) Slice the potatoes into irregular 1/8-inch-thick pieces.
MAKING
2) In a 10 1/2-inch nonstick skillet, over medium heat, heat oil until it just starts to sizzle.
3) Test for the heatness of oil by dropping a potato slice into it. If bubbles form around the potato slice, the oil is ready to be cooked. Ensure not to heat the oil to crisp the potatoes.
4) Drop all the potato slices in the oil, stirring them well to coat with the oil.
5) Cover the skillet partially and cook the potatoes for 5 minutes, tossing once and pressing down a little using the back of a wooden spoon until the potatoes begin to color and soften slightly.
6) Stir in onions until they are mixed well with the potatoes and again partially cover and cook the vegetables for 15 minutes until the onions droop.
7) Toss the vegetables every 5 minutes from underneath and press down on it using the back of wooden spoon to crumble it up slightly.
8) Take off the cover and stir cook the vegetables for 15 minutes more until they become very soft and lightly golden but not crispy, regulating the heat if required to avoid it from cooking too fast.
9) Strain the vegetables in a coarse strainer kept over a bowl, tapping the strainer a little to discard as much oil as possible, but saving it for frying other vegetables.
10) Take a large bowl and whisk eggs lightly in it.
11) Stir in drained potatoes and onions and then add in salt and pepper to taste.
FINALIZING
12) In the skillet, heat about 1 teaspoon of the reserved oil over medium heat.
13) Pour the egg mixture and then lower the heat to medium-low.
14) Using a spoon or spatula, shake the pan slightly to move the mixture around or loosen it a bit if it begins to stick to the bottom of the pan.
15) Cook the egg mixture for 4 to 5 minutes until the bottom is pale golden and then turn it upside down onto a flat plate.
16) To the skillet, add another teaspoon of reserved oil (if required) and place back the omelet in it to cook the uncooked side.
17) Cook the egg mixture for another 3 to 5 minutes until the omelet is cooked but is a little soft on the inside, depending on desired consistency.
SERVING
18) On a serving platter, arrange the omelet, turned upside down and keep aside for 5 minutes.
19) Slice it into wedges and serve.
1) Slice the potatoes into irregular 1/8-inch-thick pieces.
MAKING
2) In a 10 1/2-inch nonstick skillet, over medium heat, heat oil until it just starts to sizzle.
3) Test for the heatness of oil by dropping a potato slice into it. If bubbles form around the potato slice, the oil is ready to be cooked. Ensure not to heat the oil to crisp the potatoes.
4) Drop all the potato slices in the oil, stirring them well to coat with the oil.
5) Cover the skillet partially and cook the potatoes for 5 minutes, tossing once and pressing down a little using the back of a wooden spoon until the potatoes begin to color and soften slightly.
6) Stir in onions until they are mixed well with the potatoes and again partially cover and cook the vegetables for 15 minutes until the onions droop.
7) Toss the vegetables every 5 minutes from underneath and press down on it using the back of wooden spoon to crumble it up slightly.
8) Take off the cover and stir cook the vegetables for 15 minutes more until they become very soft and lightly golden but not crispy, regulating the heat if required to avoid it from cooking too fast.
9) Strain the vegetables in a coarse strainer kept over a bowl, tapping the strainer a little to discard as much oil as possible, but saving it for frying other vegetables.
10) Take a large bowl and whisk eggs lightly in it.
11) Stir in drained potatoes and onions and then add in salt and pepper to taste.
FINALIZING
12) In the skillet, heat about 1 teaspoon of the reserved oil over medium heat.
13) Pour the egg mixture and then lower the heat to medium-low.
14) Using a spoon or spatula, shake the pan slightly to move the mixture around or loosen it a bit if it begins to stick to the bottom of the pan.
15) Cook the egg mixture for 4 to 5 minutes until the bottom is pale golden and then turn it upside down onto a flat plate.
16) To the skillet, add another teaspoon of reserved oil (if required) and place back the omelet in it to cook the uncooked side.
17) Cook the egg mixture for another 3 to 5 minutes until the omelet is cooked but is a little soft on the inside, depending on desired consistency.
SERVING
18) On a serving platter, arrange the omelet, turned upside down and keep aside for 5 minutes.
19) Slice it into wedges and serve.
Chef
