Gonzalo Rojo Zarrabeitia
Tortilla de Patatas (Spanish Omelette)
I'm from Spain and of the most popular spanish dishes that everyone eats pretty often there is Tortilla de Patatas. Not as well known as Paella in other parts of the world, this dish is amazing for all breakfast (with some fresh bagette), lunch and dinner. It's also highly customizable to the point that you can make all shorts of variations (with green or red pepers, with ham and cheese...). Today I'm showing you how to make the most traditional version of this dish but feel free to get creative :).
Cut potatoes (1/3 inch thick slices) and onions (slices) and add salt (don't be shy with the salt)
Place potatoes and onions in large pan and completely cover them in oil.
Cook in medium/low heat until potatoes are soft enough that they can easily be broken.
Cook on high heat until potatoes are golden and crispy moving often and trying not to brake potatoes to much.
Drain potatoes and onions (keep oil to reuse)
Mix eggs with a bit of salt
Mix potatoes and onions with eggs
Add mix to small pan with a tbsp of oil over medium/low heat for 2 minutes.
Turn the whole omelette for another 2 minutes (easiest way is to place a plate in top of pan, flip and then move back to pan)