Can anyone help me with a Spanish Omlette recipe? I just can't seem to get it to come out right and I was hoping to impress some friends I have visiting next week.
Which Spanish Omlette recepe? there are a lot?
With Meat? Local Cartagena omlette? etc etc ?
for a traditional "Tortilla de Patatas"
Put pan on medium heat, pour in Olive oil. When hot (it should not be smoking) add the garlic cloves the garlic should not colour, if it does the oil is too hot and the pan needs taking off the heat and the temp turning down. the objective is to saute not fry. After a minute with the garlic in, add the sliced potato. If it flares up like harry ramsdens chippie its too hot. After 5 minutes add the chopped onion. The potatoes should cook, the onion should go transparent not fry (turn them every minute or so using two fish slices) do not worry if the potato slices start to break - the potatoes should cook (in about 15-20 mins) without colouring, if they are colouring, going brown - its too hot! better to be over cautious than make chips!
Whilst the potatoes are cooking break the eggs into a large bowl with a tea spoon of salt and using only a fork whisk them. I have a preference not to whisk them too much so that some of the white is still visable.
Once the potatoes are soft, they will start to fall to pieces - taste it, make sure its soft. Once the pots are cooked and soft, it should not look too much like mashed potato but will be broken into smaller pieces turn off the heat, remove the garlic .Remove the potatoes from the oil with a sloted spoon, allow as much of oil to run off as your patience can bare and put in with the whisked egg and mix gently.
Remove the oil that the potatoes were cooked in from the frying pan. Return the pan to a low heat, add the butter and another 2 tea spoons of good olive oil. Pour in the egg/potato mixture and gently shake the pan to level do not stir! After 3 mins turn the heat up to low-medium heat. You will see the edges start to solidify once this has occurred use a fish slice to gently move an edge in and check the colour - once either the edge is golden and solid to a sturdy thickness (not black) or the remaining egg on the top is just fluid place a dinner plate onto the pan ontop of the omellete upside down. Then invert the frying pan and plate quickly so that the omelette is on the plate, cooked side up - return the pan to the heat and slide the uncooked side of the omelette onto the pan, gently swirl the pan in a circular motion this will tidy up the edges - cook until you can no longer see any eggy fluid running around (check by moving an edge). Turn out onto a second plate to check, if not cooked return it to the pan and cook some more it should not be coloured black - just golden.
Shortcuts. Instead of using fresh sliced potatoes - use frozen bravas oven potatoes - roast them covered with foil so they don't colour until soft, add them to the whisked eggs and cook from there.
As a nice flavouring touch - when you add the teaspoons of oils and butter to the pan add a half teaspoon of pimiento dulce spice to the oil before you pour in the egg/potatoe mixture.