How to make potato tortilla, the authentic Spanish tortilla!

In this program ... Paulina teaches us how to make a real Spanish potato tortilla step by step, with the best tips and tricks to make it delicious! The Spanish tortilla recipe is very popular and known by all, but not all people know the tips and tricks so that the potato omelette comes out perfect .

In today's video we will learn from the best tips: How to cut the potatoes? It carries onion or not? How many eggs do we use? How cooked it should be? All the previous questions are answered in the tastes of each one. Here we are going to learn to prepare the best tortilla on the planet and for all tastes: more drought, more babe, etc.

For example in Argentina we call Spanish tortilla with onion and red chorizo, however the original Spanish tortilla is the one that carries onion, egg and potatoes. And that is what I like most about this recipe is that, learning these tricks, then we can prepare the potato tortilla in the most appropriate way for us and with the ingredients that we like the most: we can add green onion, bacon, even be creative and encourage us to invent some new: I put Arvas!

Let's see if you also encourage. I leave you with Paulina and another of her recipes with potatoes .

Affectionate greetings
Nicola Garupa
producer

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Ingredients

For a medium Spanish tortilla

• 4 eggs
• 3 medium potatoes
• 1/2 onion
• Salt
• Oil

How to make Spanish potato tortilla

The original recipe

1.  Cut the fine slices potatoes, Spanish potato style. They must be medium -sized, since we want them to be well linked to the egg. I recommend that you see how the potatoes are short in the video so that they realize the size they should have.
2. Place plenty of oil in a pan. It is important to know that the potatoes - in the traditional and authentic recipe of the Spanish tortilla - should not be fry but must poach. What we are going to do is put the pan over high heat, and as soon as the oil is lukewarm we will add all the potatoes. Yes, that is the first trick: we add the potatoes before the oil is boiling. We let them cook for 5 minutes.
3. Meanwhile we are going to cut the onion into Julianas. Once the 5 minutes after adding the onions to the pan with the potatoes, stirring gently.
4. After stirring well so that everything is integrated into the pan, add a little salt and we will lower the heat to a minimum and we will cover the pan. But we are going to cover it without being fully closed, leaving a minimum opening so that the steam can come out. This is how we leave it for 15-20 minutes while occasionally we are stirring softly and trying not to stick.
5. Once the potatoes are cooked (they should not be crispy, simply tender as seen in the video), we will proceed to strain them, leaving them in a strainer until all the oil goes down. If you want, they can save this oil to use a little when cooking the Spanish omelette.
6. Place the 4 eggs in a bowl with a little salt and beat them well for a few minutes.
7. Add the potatoes with onions to the bowl and beat again until everything is integrated and united.
8. We add an oil stream (you can use the one we reserve) in a pan depending on the tortilla style we want. If we want a high potato tortilla we will use a smaller pan , if we use a large pan we will have a finite tortilla. We place the pan over high heat.
9. When the oil is hot, add the mixture we have in the bowl and move the pan by stirring for 30 seconds. Do not be afraid of moving the pan, what we are doing is curbing the eggs so that the Spanish tortilla is perfectly.
10. After the 30 seconds we will put the low heat and with a spatula we are going to correct the edges while cooking. We are going to cook the Spanish tortilla like this for 5 minutes. The cooking time depends exclusively on the way in which one likes, I do not like it or too cooked but an intermediate one, and for that I use a cooking of 5 minutes per side. They can vary it according to their tastes.
11. Then let's turn it around. For this we are going to place a dish on top of the pan and turn it without fear. You can see how I do it in the video, it's very easy! Once we turn it we are going to emprolijar the edges again with the spatula and let it cook about 3-4 more minutes.
12. To take it out we will turn it back. That is, we put the dish on top of the pan as we did in the previous point and turn it carefully. Enjoy!

And so my Spanish omelette remained