Does your potato omelette come out average, unfun, just like that, no chicha and no lemon, meh? Or a direct error? Relax, because you are not the only person in the world to whom this happens. Under the radical simplicity of its ingredient list—potatoes, eggs, oil, salt, and, at most, onions—and its deceptive appearance of simplicity, this great classic of Spanish cuisine hides its traps. Technique is everything in its preparation, rely on it to produce a delicious dish or to present a barely edible labneh.
After identifying common errors in gazpacho, El Comidista’s cooking error detection team analyzed potato omelettes to identify the eight most dangerous errors. We don’t get into really boring trite discussions, like whether or not there are onions, but we try to give you the keys so you can make a good omelet to your liking. In the video above you have the mistakes, and the gift of a recipe that does not fail.
ingredients
For 4 people
- About 600 grams of potatoes
- 7 eggs for
- 1 onion (optional)
- olive oil
- salt
directions
Finely chop the onion if using.
Place them with a large amount of oil in a medium-sized frying pan over medium-low heat.
Peel the potatoes and cut them into small pieces (see video). Add them to the pan, salt and cook for about 15 minutes, or until the potatoes are tender and well cooked inside. If they don’t have enough oil to nearly cover them, add more (see video).
Increase the heat and fry for four or five minutes until some of the potatoes are golden with some toasted bits.
Drain the potatoes and onions over a colander with a bowl underneath, letting the excess oil drip off.
Meanwhile, beat the eggs without introducing too much air, then add salt to them.
When the temperature of the potatoes drops slightly, mix them with the egg and leave them to rest.
Heat a non-stick frying pan over medium heat with a little oil in which the potatoes were fried. When it is hot but not smoking, pour the egg and potato mixture into it.
Reduce the heat slightly, leave it for a few seconds, and stir the center a little. Cook for an additional minute or two without stirring, then turn with a lid (see video). Cook on the other side for a minute or two then transfer to a plate.
If you have questions or complaints about our recipes, write to us at elcomidista@gmail.com. You can also follow El Comidista on YouTube.