I have chosen this food because my father plants potatoes, and it is a food that I have been eating for a long time.
Joaquín Salas Losch, 4º Secundaria
Tortilla de Patata
Ingredients for 4 people
• Potatoes 700 g
• Onion300 g
• Eggs6
• salt
• Olive oil
Elaboration
- We start with the longest task, that of caramelizing the onion, which will take us about 30 minutes. To do this, we peel the onion and cut it into julienne strips. Then we put it in a frying pan over very low heat and let it cook very slowly, stirring from time to time. We are not interested in browning the onion, but rather in sautéing it very slowly. Here you can see in detail all the tricks to caramelize the onion in its own natural sugars.
- While the onion is cooking, peel the potatoes and cut them into thin slices, ensuring that they are all uniform in size. We leave them in water for 15 minutes and heat a frying pan with plenty of olive oil.
- Without giving the oil time to heat up, we add the potatoes and let them cook very slowly, starting with almost cold oil. This way we get the potatoes to become caramelized instead of browning. In any case, when we have been there for about ten minutes and have stirred from time to time, we can increase the heat to make some of the potatoes more toasted, thus creating contrast in the final dish.
- We take out the potatoes and drain them well from the oil and put them in a large bowl. We drain the onion when it is ready, and put it on the potatoes. We beat the eggs and add them to the bowl, stirring with a fork so that the three ingredients are mixed well.
- Cook the tortilla in a pan with a tablespoon of oil for about three or four minutes and turn it over. To help those who are not very skilled in this operation, there are double frying pans on the market that allow you to turn the omelette without the risk of spilling.
Fuentes: Wikipedia/Directo al paladar/ Canal de cocina