Go to the Recipe: Potatoes Meet Eggs in this Spanish-Style Omelet (aka Tortilla Española)
I'm going to make this in the morning for breakfast.
Bonjour
Quel est la température idéal de l'œuf une fois cuit à cœur ?
Was so curious about this tortilla. Such a simple recipe with very few ingredients but the results if done well are magical. Don’t think you hit it out of the park with this one. Needs a lot more potato and onion and less egg. For reference an amazing recipe is Marco Pierre White’s recipe on YouTube.
Thanks for the recipes. You guys are missing a 6th omelette, the Thai Omelette. The most basic of which is seasoned with good fish sauce a white pepper and basically deep fried, then served on white rice. The most complex of which has a star here in bangkok.
If you are going for the traditional Spanish tortilla, you would never, ever, add black pepper. Spaniards use it very sparingly if at all in their dishes (my in-laws don't even have it in their kitchen). I also agree with Nathan - you definitely need more filling, and the tortilla should ideally be moist in the center, not at all fully set. To kick it up a (Spanish) notch, add a pinch of saffron when you mix everything together and let it sit for about 10 minutes before cooking.
I’m torn regarding your black pepper comment. While it is true that my mother never used black pepper when I was a kid, I gave her a pepper mill as a present a few year ago, and now she uses it for almost every dish that she cooks.
Sooo... not that traditional, but I doubt most Spanish people will find the ingredient out of place (I certainly don’t), and my mother approves its use in tortillas 🤣
You are totally right regarding the tortilla being runny, though. The best tortillas are the ones were the center is like a thick sauce that spills out when you cut it.
“Dry” tortillas as the one in this recipe are quite common in some parts of Spain (I’m from the east coast and I didn’t try a runny tortilla until I visited Madrid for the first time, years ago), because they are easier to cook. They are ok, but, once you’ve tried a tortilla with a runny center, there is no way back: they are much, much, much better.
There is a restaurant next to where I work that does a potato tortilla with a bit of black truffle and a runny center that is simply, amazing. I hope this pandemic is over soon, just so that I can go back to the office and have a tortilla sandwich there!
Tortilla fully set = Fail .
Sorry guys.
Please make new picture
Oh wow! Ratio of eggs to potatoes to oil is way different than what I'm used to. I guess it's in order to make the tortilla more moist. I will try it your way.
My weekday egg dish is the potato chip Tortilla Española, but I just got the CFH and don’t have the settings dialed in yet. What settings are working best on the Control Freak for making the dish?
