This is the recipe (with a trick) of the most famous potato omelette in Spain

Tortilla Day is celebrated on March 9: we discover the step by step to make it just like in the restaurants of the Cañadío group

Few potato omelettes are more desired in Spain than that of the group Canadian restaurants, which is served daily in its different restaurants (Cañadío, La Bien Aparecida, La Maruca, La Primera and Gran Café Santander) in Madrid and Santander. In addition, she was the winner in 2021 of the 14th Tescoma Trophy potato tortilla championship in Spain. She is one of those little miracles of gastronomy before which it only remains to surrender: juicy and golden at its point, always on the verge of collapse, has become an icon. From the headquarters of Cañadío they tell us the recipe to try to reproduce it at home. eye, what has trick.

Ingredients

6 eggs
800g potatoes
Half an onion
6 g salt (a heaping teaspoon)
Half a liter of mild olive oil 0.4

Elaboration

Peel the potatoes and cut them to the thickness and size of a one euro coin.
Heat the oil a little in a frying pan. When it is warm, put the potatoes and fry them at 7 power on the ceramic hob or induction hob. The oil will not completely cover the potatoes but, as they lose water, their volume will decrease and they will fall apart.
After 3 minutes of putting the potatoes, add the diced onion so that everything cooks together. Crush the mixture little by little with the help of a slotted spoon and cook for about 30 minutes.
Meanwhile, in a bowl, beat the eggs lightly so that they do not catch air and remain without foam. Add the salt only to the eggs (the potato should not be salty).
After 30 minutes, the potato should be slightly golden. Turn off the heat and pour the potato, onion and oil (yes, yes, the oil too: THIS IS THE TRICK) in the bowl where the egg is. This bowl is where the tortilla is really ‘cooked’. Stir slowly but without stopping to make a kind of English cream that binds all the ingredients.
In a clean frying pan, pour a drop of oil. Grease with oil also the plate that is going to be used to turn the tortilla so that it can slide better.
Heat the frying pan over high heat. Pour the mixture and, after a few seconds, quickly turn the tortilla over and pour onto the plate.
Use a spoon to fix the edges and make it pretty.
Result: possibly one of the best potato omelettes in the world.

Tortilla Day is celebrated on March 9: we discover the step by step to make it just like in the restaurants of the Cañadío group

Ingredients

6 eggs

800g potatoes

Half an onion

6 g salt (a heaping teaspoon)

Half a liter of mild olive oil 0.4

Elaboration

Peel the potatoes and cut them to the thickness and size of a one euro coin.

Heat the oil a little in a frying pan. When it is warm, put the potatoes and fry them at 7 power on the ceramic hob or induction hob. The oil will not completely cover the potatoes but, as they lose water, their volume will decrease and they will fall apart.

After 3 minutes of putting the potatoes, add the diced onion so that everything cooks together. Crush the mixture little by little with the help of a slotted spoon and cook for about 30 minutes.

Meanwhile, in a bowl, beat the eggs lightly so that they do not catch air and remain without foam. Add the salt only to the eggs (the potato should not be salty).

In a clean frying pan, pour a drop of oil. Grease with oil also the plate that is going to be used to turn the tortilla so that it can slide better.

Heat the frying pan over high heat. Pour the mixture and, after a few seconds, quickly turn the tortilla over and pour onto the plate.

Use a spoon to fix the edges and make it pretty.

Result: possibly one of the best potato omelettes in the world.

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