Spanish tortilla ( potato omelette) 西班牙式蛋燒

1. Prepare a large bowl of thinly sliced potatoes and sprinkle plenty salt over them and work it down to the bottom of the bowl.
In a large frying pan heat about ½ cm of olive oil. When it's very hot add the potatoes from the bowl and start to fry them. Be sure to keep stirring them so that they don't stick or start to brown.

2. After about 5 minutes add half an onion to this bowl of potatoes. This should be chopped very fine. Stir the contents of the frying pan then cover it.
Now break 6 or 7 large eggs into a bowl and add a pinch of salt and beat them.

3. Keep checking the frying pan to be sure that the potatoes aren't turning brown. Turn down the heat if necessary.
Keep stirring (Montse says "keep moving them" as the Spanish verb to stir is "mover"!).

4. Once the potatoes break easily under the touch of the stirring spoon they are ready. So now add the potato/onion mix to the bowl of beaten eggs. Drain away any excess that's left in the frying pan oil at this point.
Mix the potato and egg mixtures together well whilst the frying pan gets very hot with no extra oil in it.

5. Now add the mix to the frying pan.
Flatten it down in the pan and keep the heat at medium for a few minutes.
Put a plate over the mix and turn over the tortilla gently. When you return it to the pan press down the sides to create the classic shape (這個量是一個平底鍋的量,就是這個典型的形狀)of tortilla de patatas.
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