On March 9, International Tortilla de Potato Day
is celebrated
, that everyday dish whose success lies in
the nobility and simplicity of its ingredients.
However, the apparently simple omelette has its flats.
You have to take into account
certain keys and know the
best recipes so that it does not fail.
No one wants a bland or flat tortilla.
Potato and egg are its main components
, but we also know them with onion and red chorizo.
This food of Iberian heritage that immigrants made part of the basic menu of Argentines has many versions.
For this reason,
no one better than Dani García, a Spanish chef with three Michelin stars, to define the best tortilla
.
“We carry it within our veins just like you do roast.
And just as each grill believes that theirs is the best,
the best tortilla is the one you make or the one you saw your mother prepare
, ”he explains to Clarín.
How is the tortilla in the Spanish way
The true Spanish tortilla is made with olive oil.
Photo: GGAdrasti.
Although
there are as many tortillas as there are chefs in the world
,
With the same ingredients you can get different results.
The
potato
may be
diced or sliced
;
the
oil
can be
a mix, corn,
olive;
The
pan
can be
huge so that it is thin or smaller so that it is higher
and thus be able to play with the cooking point.
Variants there are many.
For García,
the true Spanish tortilla must be made with olive oil, the potato confit
(slow cooking in medium fat) cut into "medium fat" slices that will semi-dissolve.
These are mixed with the beaten egg that begins to warm up and then is poured over the warm frying pan, so that
it cooks little by little.
Why warm and not hot like we always did?
Because
García likes "white", without any color.
As for the cooking point, he prefers it
"a little less than babé"
.
He thinks for a second and adds between complicit laughs: “Actually, I always like the tortilla as it comes.
Those that are not curds, the curds, the whitest, the most toasted.
I eat them all!"
Cooking potato tortilla.
Photo: Maxi Failla.
Like everything in life, it is a matter of taste.
Babé
implies that when you cut it,
you can see the warm egg sliding across the plate
;
to point
, where the
eggs still feel creamy
or
cooked
, where
the egg is completely set
and allows for a clean, neat cut.
Omelette with or without onion?
Did you think we are the only country with a crack?
Well no.
In Spain the most famous crack is that of the onion in the tortilla
.
Let's say, as a symbolic estimate, that "half" of the population does not use it, while the other part considers that it should be one more ingredient.
Regarding the
red chorizo,
as we know among ourselves the classic "Spanish tortilla", the chef says that it can be an addition, a matter of taste, but
it is not essential at all
.
In fact, in bars and restaurants in Spain, chorizo is conspicuous by its absence.
But here we say "Spanish omelette" to the one with chorizo...
The keys to make the tortilla come out perfect
The egg shake is the starting point of the potato omelette.
Photo: Maxi Failla.
The egg has to be well beaten so that the yolk does not separate from the white.
The potato must have been previously cooked, either poached (cooked at a low temperature in oil) or fried.
Attention when joining the eggs with the potatoes!
Let's remember that the potatoes are cooked but they must be cold because if they are hot they will curdle the egg ahead of time.
The skillet should be lightly oiled and piping hot when you pour in the egg-potato mixture.
It is essential to let the bottom set before trying to move the pan.
Once it has set, it can be turned over with the help of a plate or the lid of the pan if it is flat.
You already know all the important points to prepare a great tortilla.
Be encouraged to cook it with
the Clarín Recipes formulas
.
5 very good potato omelette recipes
1. Classic potato omelette recipe (with video)
Classic potato omelette.
Photo Maxi Failla.
Look at the step by step of the classic potato omelette
2. Potato and onion omelette recipe
Potato and onion omelette.
Look at the step by step of the potato and onion omelette
3. Potato and red chorizo tortilla recipe
Spanish omelette with red chorizo.
Look at the step by step of the Potato and red chorizo omelette
4. Baked potato and vegetable omelette recipe
Baked omelette.
Photo: @sabrina.recetas
Look at the step by step of the baked potato and vegetable omelette
5. Tortilla recipe with packet potatoes
Packaged potato omelette by Lele Cristobal.
Look at the recipe for Tortilla with packet potatoes
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