John Myers
Ingredients for 4 servings:
- 750 g potatoes
- 3 m.-sized eggs
- ¼ liter olive oil or sunflower oil
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
tortilla de papas, the most basic and sabrosa
Peel the potatoes and cut into small cubes. Heat plenty of oil in a pan. Fry the potato cubes over medium heat for about 10-15 minutes – they should not brown, just turn golden yellow. Then remove them from the pan with a slotted spoon and let them drain slightly on kitchen paper. Drain the oil – save it for later tortillas if necessary. While the potatoes are frying, beat the eggs with a little salt and pepper. Add the drained and still warm potatoes to the eggs in the bowl and stir. Heat a small frying pan (about 18-20 cm in diameter) with a little oil and add the mixture. Reduce the heat to medium and cover the pan with a lid. Let it set for a few minutes, occasionally loosening the edges with a scraper or knife, folding them in slightly. As soon as the mixture seems stable in the pan – it doesn’t have to be cooked through in the middle (!) – let it slide out of the pan onto a plate and then quickly turn it upside down back into the pan. Now press the edges back into the middle with a scraper or knife to give the tortilla a nice shape. After about 2 minutes, the whole thing can be transferred to a plate (let it slide out) and should rest for 3 minutes. The egg will still be a tiny bit moist – the moisture in it will now redistribute or be absorbed – if you don’t like that, leave it in the pan a little longer. It tastes best fresh from the pan and still a little warm.
Facebook Comments