How to make
I make a tortilla of all kinds of vegetables and in some combinations I even add ham. The potato tortilla is a classic and it's my favorite. It can be made only from potatoes, but most often it is combined with onions. If a clove of garlic is added - it becomes even more appetizing.
Although a tortilla looks like something quite easy to make, it also has its own little subtleties and requirements in order to turn out well and successful and last but not least, authentic.
I will give you my experience in making it, although I have also explained in detail in my other similar recipes. But now we're going to talk about classics...
The potatoes and onions are peeled and cut in the following way - onions - into thin crescents, the potatoes - into random-sized, but relatively thin flakes. If you add garlic, cut it as well, but in larger pieces, so that it does not burn.
Grab a pan with a non-stick bottom, mine was 10.5″ (27 cm) in diameter for these products, but it wouldn't be bad if it was smaller to make the tortilla thicker.
The oil is heated over moderate heat - this is important.
The vegetables are fried or rather softened with a little salt. There are a lot of them and the oil doesn't have to cover them - it shouldn't. They are stirred frequently, as they are not in one layer and that way they cook evenly. They should not become crispy and with a crust, but if here and there they fry a little more than needed, it is not a problem, reduce the heat a little and be patient. When stirring, the potatoes will break or mash, as they should.
When fully cooked, strain them and save some of the oil. Leave them for 3-4 minutes to cool down and mix and stir well with the well-beaten eggs. The mixture is salted.
Return the pan back onto the heat with the oil and pour the tortilla mixture into it and level it out.
From here on, proceed according to taste - if you want a juicy tortilla with a crust, but almost a liquid core (they say that this is how the truest and the best tortía española is made), then it is toasted on high heat for a short time, turned over onto a plate with diameter larger than that of the pan (quickly but carefully, so that the egg doesn't get runny).
Slide it back into the pan and cook it briefly on the other side as well. Slide it onto a plate and it's done.
For a thicker tortilla, cook it over low to moderate heat for about 3-4 minutes on each side. You can lift it with a spatula to make sure it doesn't burn underneath.
The finished successful tortilla can be eaten warm or cold.
Enjoy your meal!
