In the world of gastronomy, the stuffed tortilla is a Spanish that has conquered hearts and stomachs worldwide, loved by its simplicity and versatility.
However, there are some specific techniques to achieve perfection in their preparation. On this occasion, we explore a special recipe step by step: stuffed potato tortilla . We also review simple and practical tips, presented by Pirate's cuisine from Spain, in collaboration with Paulina Cuisine, are we ready?
Content table
About the stuffed tortilla
Potato omelette is one of the most emblematic, iconic and beloved dishes of Spanish gastronomy . This simple combination of potatoes, eggs and onion , has crossed borders and has earned a place in the hearts of people and at the tables of families worldwide.
In this recipe, we will go a little further and directly prepare a variant that will surely like: the stuffed tortilla . A version that not only maintains the essence of the traditional recipe, but raises it to another level using ingredients that can be innovative or simple and classic, such as chorizo and cheese .
Preparation of potatoes and other ingredients of the potato tortilla
To start with the stuffed tortilla , we will put the focus first on the protagonists of our recipe: the potatoes . While the technique may vary, our goal will be to get a soft potato inside and slightly crispy on the outside.
Let's look at a series of steps to prepare the potatoes, giving them the attention and love they deserve.
- Peel the potatoes well , ensure that there are no skin remains.
- Cut the potatoes into medium but finite portions.
- To submerge potatoes in water for a few minutes to release excess starch or starch , this will give them the ideal and crispy texture.
The cut of potatoes is also important, although there is no unique manual on how to cut the potatoes, each cook can have their style, their booklet right? In this case we recommend making a cut between medium and fine faster and more uniform cooking .
The controversy, stuffed tortilla, with onion or without onion?
The eternal question in this Spanish recipe: potato tortilla with or without onion ? In this case we are going to do it with onions , because we like the sweet and soft touch that the onion gives to the tortilla, but it can be omitted.
- We will include the onion cut in julienne , that is, a cut along and fine to help to integrate perfectly, contributing its sweet touch and soft texture .
And you? What team are they? Pope omelette with onion or without onion, we read them in comments.
Perfect oil olive or sunflower?
Although olive oil is the most popular option and is the one that is generally used in the stuffed tortilla recipe , in this case we will use sunflower oil to maintain neutrality and better conserve the flavors of the potato and onion.
At the time of pope the potatoes we place plenty of oil in the pan, enough to completely cover the potatoes and then cook them over very low heat for about 30 to 45 minutes . Patience in this step, that everything good takes time.
The secret of the filling, sausage and cheese
The filling is the special of this recipe and what distinguishes this version of the Spanish classic potato tortilla
At this point, the choice of filling ingredients is key to achieving a balance of flavors. Chorizo , for example, brings an intense and spicy flavor, while cheeses can vary from soft and creamy options, to stronger and more mature.
- To give a special touch to our stuffed tortilla , we will include chorizo and cheese . The sausage, without skin, is cooked over high heat to eliminate excess fat. Cheese, meanwhile, must be slightly molten to facilitate its integration into the tortilla.
The preparation of the filling generally requires a previous cooking of the ingredients of the filling, before starting with the tortilla, in this case we cook the sausages before to reduce their fatty content, which is crucial to avoid an excessively oily omelette.
The incorporation of eggs
To achieve a perfect stuffed tortilla, the proportion of eggs is something that we will consider for the result. The proportion used in the potato omelette is: 1 egg per 100 grams of potato.
This can vary and adjust to the personal taste of each one. For example, if you are looking for a more juicy tortilla, it would be best to consider an extra egg or even only the yolk of an additional egg.
Three tricks:
- Mix the eggs without introducing air , using a spatula or cooking tongue. It is not enough to beat the eggs without more, we do it carefully to guarantee an tortilla with a soft and homogeneous texture.
- Incorporate the potatoes already pools with the eggs, break the potatoes a little so that everything integrated well.
- Add the yolk of an extra egg , this will give you greater creaminess.
Finally, do not forget to season the eggs before adding them together with the potatoes, for a balanced flavor.
Cooking and assembly techniques of the classic stuffed tortilla
stuffed tortilla cooking process requires patience and precision. To assemble the stuffed tortilla it will be necessary to divide the mixture into two equal parts: ½ for the base and another ½ for the lid. We will use the first half at the base for the tortilla and after locating the filling in the middle, we will cover with the second half of the mixture.
Turn the tortilla: this is a crucial moment in this preparation, we will do it with care and determination. We use a large dish to turn the tortilla with a quick and safe movement .
Once we turn it successfully, we leave the pan on the fire, which is cooked a few more minutes to be golden on both sides. The result is a potato tortilla stuffed with sausage and cheese , juicy inside.
Follow on Instagram ( here )
and on YouTube that I upload new recipes every week ( click here )
Filled potato tortilla recipe
Yields: 1-2 portions
Preparation time: 1 hour
Ingredients
- 3 medium potatoes
- ½ onion
- 4 eggs
- 1 sausage / butifarra
- Fresh cheese c/n
- Salt
- Oil
Potato tortilla stuffed in a few steps
- Peel the potatoes and cut them into fine slices. Soak them in water for a few minutes to eliminate excess starch. Drain and dry well.
- In a large pan, heat a generous amount of sunflower oil over medium-low heat. Add the potatoes and onion cut in julienne (if desired). Cook over low heat, stirring occasionally, until they are tender but not golden, approximately 30-40 minutes.
- While the potatoes are cooked, remove the skin from the sausage and cut it into small pieces. In another pan, cook the sausage over medium-high heat without adding oil, since it will release its own fat. Cook until it is golden and reserve ..
- In a large bowl, beat the eggs slightly. Add a pinch of salt and mix without incorporating too much air, to prevent the tortilla from being spongy.
- Drain potatoes and onion well to eliminate excess oil. Add them to the bowl with the eggs and mix gently. Incorporate the cooked chorizo and grated cheese or in small pieces.
- In a clean pan, add some oil and heat over medium heat. Pour half of the egg and potato mixture, distribute the mixture evenly on the pan. Add the sausage and cheese as a filling, then cover with the rest of the mixture. Cook until the base is golden and firm.
- With the help of a large dish or a flat lid, turn the tortilla with care and slide it again in the pan to cook the other side. Cook for a few more minutes until it is well cooked inside and golden on the outside.
- Let the tortilla stand a few minutes before cutting it into portions. Serve hot or ambient temperature, as preferred.
