THE BEST POTATO OMELETTE
1h 15 minutes/Easy
It's the classic potato omelet, and yet it isn't. Because with the tips we'll give you, making the "usual" way, you'll achieve a unique flavor and texture that won't leave anyone indifferent.
INGREDIENTS (for 4 pax):
- 3 medium Monalisa potatoes
- 1 fig onion (check that they are strong and firm)
- 3 eggs
- 1 pinch of salt
- First-press, cold-pressed Arbequina olive oil from Ralda&Friends
Our first tip is to use quality products; it really makes a difference! In this case, all the ingredients are from Frooty, a safe bet.
The ratio is one egg to one medium potato (if you were to make one large and one small potato, you could also use 3 eggs).
The key to using oil is that it's not too strong, as it can change the flavor of things.
ELABORATION:
- Peel the potatoes and wash them well.
- Cut the potatoes and onion into half-slices about half a finger thick.
- Place them in a pan with oil (TIP: make sure the oil doesn't cover the potato and onion). Cover over medium heat, then reduce heat and let it simmer for at least an hour.
- When we see that the potato is soft and begins to brown, we uncover, increase the heat and brown it a little.
- Drain the mixture in the colander (TIP: the oil can be reused 2 or 3 times)
- Beat the eggs well (TIP: very very well beaten)
- Mix the potato and onion mixture with the eggs, mash a little and let it rest for a few minutes.
- Put a little oil in the pan (TIP: use a pan only for making tortillas, wash it with water and always store it with a little oil), add the mixture and with the help of a spatula move it inwards so that the egg cooks.
- Use a plate to turn the tortilla (TIP: brush it with a little oil beforehand to prevent it from sticking). Let it sit for a few minutes, then use the plate you'll be serving it on to remove it from the pan.
- Grate a little winter truffle on top
Plate and enjoy!
