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Beyond the different ways of preparing this iconic dish of Spanish cuisine, sometimes some mistakes end up tarnishing the result
Few dishes arouse as much passion and debate at the same time as the potato omelette. Beyond even the eternal controversy of the onion, the differences extend to the way of cutting and frying the potato or the preferences for cooking it more or less curdled. But since we are not all masters of the kitchen, sometimes it is the mistakes we make in its preparation that tarnish the final result.
This Wednesday, March 9, unofficial world potato omelette dayit is a good time to review those mistakes that can spoil one of the great icons of Spanish cuisine:
wrong choice of ingredients
We look for the best tortilla possible, so the ingredients matter. Choosing fresh, organic or free-range eggs is essential. As for the other basic ingredient, the potato, we should avoid those that give off water when cooked, because they tend to fall apart or become floury. Many chefs recommend varieties such as Monalisa or Kennebec.
Fry the potatoes over high heat
The cutting and cooking of potatoes is one of the points that generates the most debate. But whether we opt for cubes or sheets, the important thing is that the potatoes are more candied than fried, which will generally be achieved over medium-low heat.
Do not let the mixture stand
When we have the potatoes ready, and where appropriate the onion -it can be done separately from the potato, depending on whether we want it more or less cooked or caramelized-, it is preferable to let them warm up slightly before mixing them with the egg, to that it does not curdle excessively. But even more important is that, after mixing both ingredients, let them rest for a few minutes before taking them to the pan. Thus, the potatoes will be impregnated with the egg, which will favor a creamier texture.
Choosing the wrong pan
If we have done everything right but we do not have a suitable pan, everything can go to waste. It is essential that it is non-stick and that it has not lost that property so that the tortilla does not stick or break when you turn it over. Ideally, reserve a pan in the kitchen just for making tortillas. Also, it should be the right size. Ideally, the tortilla should have a certain thickness. This way it will be easier for it to set on the outside while it remains more or less juicy on the inside -depending on our preferences-. If the pan is too big for the ingredients that we are going to use, we run the risk that it will be too dry.
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eat it right away
And we can still make the last mistake when we finally have the tortilla ready: it is not yet time to eat it. You have to stop the temptation of gluttony and wait a few minutes. Warm will be better, although it can also be consumed cold.