Tortilla de patatas like in Spain Ingredients: 1 green pepper - 1 onion - 1 bottle of - sunflower oil - for frying salt - pepper - 8 eggs - whole 10 potatoes - 10 slices of - chorizo - spicy or not 1 clove of garlic.
Utensils：
- 1 Set 3 frying pans- best frying pans 1 brush- 6.72€ 1 Knife- kitchen knives 1 peeler- peeler 1 1 Skimmer- 1 frying pan- sauté pan 1 Lid- 1 dish-
Total time: 45 min Preparation: 30 min Rest:- Cooking: 15 min
Phase 1
Peel and dice the potatoes and brown them over high heat, ina high-sided frying pan, with enough oil to almost cover the dice.
Phase 2
Meanwhile, peel and finely cut the onion and pepper into strips.
Phase 3
When the diced potatoes begin to become translucent or even a little colored, add the onions and pepper.
Phase 4
While these ingredients are browning, cut the chorizo into slices, taking care to remove the skin.
Phase 5
Only add the chorizo to the pan when the potatoes are almost ready (golden).
Phase 6
The oil will color, remove the pan from the heat after 2-3 min.
Phase 7
Break the 8 eggs into the salad bowl and add plenty of salt.
Phase 8
The technique for the tortilla to be DIVINA is to taste the egg, it must be salty and the tortilla will be salty as it should.
Phase 9
Add pepper and add garlicchopped or ground.
Phase 10
Be careful for those who are afraid of getting burned: take a skimmer and remove all the ingredients from the oil, drain and put them in the salad bowl with the eggs.
Phase 11
“Break” the potatoes with the slotted spoon into the salad bowl.
Phase 12
The more “broken” the potatoes are, the more homogeneous the tortilla will be.
Phase 13
Empty the oil from the pan (if you plan to make more, empty the oil into a jar after filtering it, so you can reuse this oil next time).
Phase 14
There should just be a little left to brown the tortilla.
Phase 15
Pour the mixture into the pan or sauté pan over medium or even low heat.
Phase 16
Using a wooden spoon, flatten the edges of the tortilla and lightly shake the pan from time to time to make sure it doesn't stick.
Phase 17
When the egg on top is almost no longer liquid, with the help of a flat lid, turn the tortilla over and brown on the other side.
Phase 18
Enjoy hot or cold.
Utensils：
- 1 Set 3 frying pans- best frying pans 1 brush- 6.72€ 1 Knife- kitchen knives 1 peeler- peeler 1 1 Skimmer- 1 frying pan- sauté pan 1 Lid- 1 dish-
Total time: 45 min Preparation: 30 min Rest:- Cooking: 15 min
Phase 1
Peel and dice the potatoes and brown them over high heat, ina high-sided frying pan, with enough oil to almost cover the dice.
Phase 2
Meanwhile, peel and finely cut the onion and pepper into strips.
Phase 3
When the diced potatoes begin to become translucent or even a little colored, add the onions and pepper.
Phase 4
While these ingredients are browning, cut the chorizo into slices, taking care to remove the skin.
Phase 5
Only add the chorizo to the pan when the potatoes are almost ready (golden).
Phase 6
The oil will color, remove the pan from the heat after 2-3 min.
Phase 7
Break the 8 eggs into the salad bowl and add plenty of salt.
Phase 8
The technique for the tortilla to be DIVINA is to taste the egg, it must be salty and the tortilla will be salty as it should.
Phase 9
Add pepper and add garlicchopped or ground.
Phase 10
Be careful for those who are afraid of getting burned: take a skimmer and remove all the ingredients from the oil, drain and put them in the salad bowl with the eggs.
Phase 11
“Break” the potatoes with the slotted spoon into the salad bowl.
Phase 12
The more “broken” the potatoes are, the more homogeneous the tortilla will be.
Phase 13
Empty the oil from the pan (if you plan to make more, empty the oil into a jar after filtering it, so you can reuse this oil next time).
Phase 14
There should just be a little left to brown the tortilla.
Phase 15
Pour the mixture into the pan or sauté pan over medium or even low heat.
Phase 16
Using a wooden spoon, flatten the edges of the tortilla and lightly shake the pan from time to time to make sure it doesn't stick.
Phase 17
When the egg on top is almost no longer liquid, with the help of a flat lid, turn the tortilla over and brown on the other side.
Phase 18
Enjoy hot or cold.