Tortilla de patatas
|Potatoes yellow 1kg|
|Onion 1 golden|
|Seed oil 500ml|
How to cook it
Peel the potatoes and cut into squares of 1 cm side ; onions peeled and cut into slices not too small . Heat the oil in a large skillet .
To test if the oil is ready , Sneak a toothpick : if everything around bubbles immediately form , it means that the temperature is right . Pour the potatoes in oil, then lower the heat , brown the potatoes should not fast but rather cook slowly and become soft inside. Add the onion , salt and mix well. Once cooked potatoes, pour into a colander to lose the excess oil , then leave to cool for 15-20 minutes.
Beat the eggs , add a pinch of salt and add the potatoes , stirring the mixture . In a pan , heat a tablespoon of oil, then pour the mixture and reduce the heat to cook the tortilla slowly for 10 minutes. Pull a little ' the edges of the tortilla from the pan with the help of a fork, then cover with a lid and dish larger than the pan in which you help then to flip the tortilla . To turn the tortilla firmly take the pan off the handle with one hand and with the other hand hold the lid tightly adherent to the pan .
Quickly flip the pan and lid together , keeping them together : the tortilla will remain on the lid at this point put your pan and slowly slide the tortilla in the pan on the side that is not yet cooked. At this point, continue cooking over low heat for another 10 minutes , then laid the tortilla de patatas on a serving platter and serve hot or warm .