Tortilla de patatas
45 min
Under an hour
Sezamo
Descoperă gustul autentic al Spaniei cu această Tortilla de patatas clasică. O omletă consistentă și savuroasă, preparată din cartofi fragezi și ceapă caramelizată, perfectă pentru un prânz rapid sau o cină relaxată. Secretul unei tortilla reușite stă în echilibrul dintre textură și simplitate, fiind un preparat iubit de întreaga familie.
Ingredients
Preparation method
Ingredients overview
- 600 g potatoes
- 1 yellow onion
- 5 chicken eggs
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 pinch black pepper
- 1 piece baking paper
Preheat the oven to 200 °C. Peel the potatoes and onion, then slice them thinly, about 3 mm. Arrange them on a baking tray lined with baking paper (try not to overlap the slices too much), lightly drizzle with a little oil, add half the amount of salt, and bake for 15 minutes.
In a large bowl, beat the eggs with the remaining salt and a pinch of black pepper. Add the baked potatoes and onion to the bowl and mix gently to incorporate them.
Put a tablespoon of oil in a non-stick pan (recommended diameter 22 cm). When the pan is well heated, pour in the mixture and cook for 4 minutes over medium heat. Cover the pan with a large plate, carefully flip it to transfer the tortilla onto the plate, then slide it back into the pan to cook the other side. The tortilla is ready when it is springy to the touch; if it's too firm, it risks being dry.
Chef's tip
For a richer version, you can add a little diced chorizo or grated cheese to the egg mixture.
50 min
Under an hour
