History

The potato omelette is one of the traditional Spanish dishes, this recipe, even if the same steps are followed to make it, will never have the same flavor even if it is made by the same person.
The ingredients used are highly influential.
The invention of the Spanish omelette comes from the 18th century in Extremadura (Spain).
The potato is an Andean tubercle, and the oldest known sources say that in a town with the name "Villanueva de la Serena" in Spain, there were 2 Marquises who were looking for a nutritious and cheap food to fight the hunger that was in the village.
They invented a kind of pancake that did not need baking, it was done on the fire.
Over the years it evolved into what we know today.
I am going to present you my recipe, and I am going to give you the steps and quantities for you to make a Spanish potato omelette.
You have to excuse the quality of the photos since the phone is old, but if I receive many tips it is possible that I update the smartphone, hehehe.

The potato omelette is a simple dish, made with basic products, cheap and easy to find anywhere. Egg and potato are foods that can be bought in any market in any country in the world.
There are two fundamental aspects to make a good omelette, the first is the ingredients, the ingredients must be fresh and we also need a suitable kitchenware, such as a non-stick frying pan to flip the tortilla and a larger one to fry the potato.

Come on let's go for the recipe...

 Recipe
INFO
Difficulty: easy
Time: with onion 2h30min, without onion 35min
For 6 people
€ 0.75 / person
315Kcal per 100g


INGREDIENTS
8 free-range eggs
1.2 kg of potatoes
Extra virgin olive oil for frying potatoes
1 large onion (optional)
Salt to taste)

STEP 1: Caramelized onion
The first thing we are going to do is cut the onion into thin strips, in "julienne" mode and we are going to put it in the pan over low heat, in my kitchen I use the power 2 of 6 positions.

While the onion is "poaching", caramelizing little by little we can peel the potatoes.


Step 2: Cut and remove the skin from the potatoes
It is important to wash and dry the potatoes to remove any remaining dirt.
When you cut the potatoes, I use the same peeler to leave the potatoes very thin, if you do not have a peeler cut the potatoes as thin as you can.

Step 3: add salt to the onion
When the onion is hot and has decreased a little, we add salt so that the onion releases the water it has and instead it begins to release the natural sugar that the onion also has.
When we see the water is releasing, we increase the power, in my case power 3 of 6 positions
and at the time that I reduce the water I lower the power to 2.

Step 4: add salt to the potatoes
Add salt to the potatoes and stir well so that all the potatoes take the salt. It is important to remove the excess water that the potato releases.

Step 5: Add a little OLOROSO "smelly" wine sherry (Sweet Wine) or balsamic vinegar, (two brown tablespoons, quantity). And increase the power to 3 (in my case). 

When the wine or vinegar has reduced we lower the power to 2, (in my case). And we leave it at low power for the time that we consider approximately 1h moving from time to time.

Step 6: We fry the potatoes.
We put in a wide frying pan abundant extra virgin olive oil and heat in my case power 4. When the oil is hot we put the potato in several times so that it does not stick all and remains fried whole.
We repeat this process until we have all the fried potatoes that we will put in a large bowl, draining the excess oil when removing them from the pan.

Step 7: Let the potato and onion cool

Step 8: We are going to beat the eggs and salt the eggs, the whites of the eggs are beaten on one side and the yolk of the egg is beaten on the other and then they are united, in this way a much more "spongy" tortilla will remain. The egg white "mounts"

Step 9: we combine the caramelized onion and the potato and add the beaten egg. We let the mixture rest for 15min so that the flavors of the ingredients mix

Step 10: Now we are going to curdle the omelette, here comes almost the most important thing. We put a non-stick frying pan and of the same oil that we have fried the potato we put a little.

Step 11: Here we are going to put the power to number 4 (in my case) of 6 possible power points. When the oil is hot and the pan, put the mixture and leave for 2 or 3 minutes, moving the bottom of the pan slightly so that the egg curdles, we do not move everything, we just drag the bottom a little so that the egg is touching the bottom of the pan and cook. After 2 minutes we raise the power, in my case power 5, for 1 minute. 

Step 11,5: Then we lower the power back to 3 (in my case)

Step 12: We flip the omelette, you can use a plate to help you flip the omelette.

Step 13: Now we have the fire in power 3 (in my case). We leave 3 minutes and cover the pan. after 3 minutes we raise the power to 5 (in my case) for 15 seconds and take the omelette to a plate.

We already have our Spanish omelette and we can only enjoy a good meal.

One of the controversies that exist when making a potato omelette, is that the egg is not raw but it is not very cooked either, the highly cooked egg would be a dry omelette, if you follow my recipe you will have learned to make a potato omelette Authenticate with tasty ingredients and it will become one of your favorite dishes. I encourage you to follow the steps and make the omelette, to contact me to send me a photo of your omelette and I update the post, and put your photo.
I would love to see you make the recipe.

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Thank you very much for getting here and reading my article.

Greetings and YOU LIKE

Klo