The potato omelette comes out average, without fun, just like that, neither chicha nor limoná, mah? Or directly wrong? Relax, because you are not the only person in the world that this happens to. Under the radical minimalism of the list of ingredients – potatoes, eggs, oil, salt and, at most, onion – and its deceptive appearance of simplicity, this great classic of Spanish cuisine hides its traps. Technique is everything in its preparation, it depends on it to obtain a delicious dish or end up serving a barely edible loaf.
After identifying common errors in gazpacho, El Comidista’s culinary error detection team analyzed the potato omelette to identify the eight most dangerous ones. Let’s not get into trite and already boring debates, such as whether there is an onion or not, but let’s try to give you the keys so that you can prepare a good omelette to your liking. In the video above you have the errors and, as a gift, a recipe that doesn’t fail.
Ingredients
For 4 people
- About 600 g of potatoes
- 7 L eggs
- 1 onion (optional)
- Olive oil
- Salt
Instructions
Finely chop the onion, if using.
Place it with plenty of oil in a medium pan over medium-low heat.
Peel the potatoes and cut them into small pieces (see video). Add them to the pan, add salt and cook for about 15 minutes, or until the potatoes are confit and well cooked inside. If they don’t have enough oil to almost cover them, add more (see video).
Raise the heat and fry for four or five minutes until some of the potatoes are golden brown, with some pieces toasted.
Drain the potatoes with the onion in a colander with a bowl underneath and let the excess oil drip off.
In the meantime, beat the eggs without introducing too much air and add salt.
When the temperature of the potato has dropped a little, mix it with the egg and let it rest.
Heat a non-stick pan over medium heat with a little of the oil in which you fried the potatoes. When it is hot but not smoking, pour in the egg and potato mixture.
Lower the heat slightly, let sit for a few seconds and stir the center lightly. Cook for another minute or two without stirring and turn over with a lid (see video). Cook the other side for another minute or two and transfer to a plate.
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