Tortilla (Spain) Ingredients: 1- onion (for a large pan) pepper salt- 1 kg of- potato- 8- eggs.
Utensils： 1 Knife kitchen knives- 1 peeler- 1 frying pan- 1 Lid 1 Pie mold 1 salad bowl 1 Wooden spoon 1 brush -
Cooking:
30 min
Phase 1
Peel and cut the potatoes into slices approximately 1/2 cm thick.
Phase 2
Peel the onion and cut it into small pieces.
Phase 3
Put all these ingredients in the pan. This must be filled until'halfway up.
Phase 4
Cover with olive oil (all the potatoes must be bathed in oil). Cover the pan with a cutlery (important: the potatoes must cook both in the oil and in the steam).
Phase 5
Once the potatoes are well cooked (the tip of a skewer should be able to sink into them without difficulty), empty the olive oil into a container.
Phase 6
Pour the potatoes and onion into a salad bowl. Add the beaten, salted and peppered eggs. There must be enough eggs so that the tortilla is well bound.
Phase 7
Mix gently (do not make mashed potatoes!)
Phase 8
Return 2 - 3 mm of olive oil to the pan and pour the mixture into it. Cook one side of the tortilla over low heat.
Phase 9
Once the bottom is golden brown, turn the tortilla over on a plate. This operation is delicate because the eggs on top are not cuits and the oil in the bottom is very hot.
Phase 10
Add a little oil to the pan if necessary and slide the tortilla into it to brown the other side.
Phase 11
Once both sides are golden brown, slide the tortilla onto a plate.
Utensils： 1 Knife kitchen knives- 1 peeler- 1 frying pan- 1 Lid 1 Pie mold 1 salad bowl 1 Wooden spoon 1 brush -
Cooking:
30 min
Phase 1
Peel and cut the potatoes into slices approximately 1/2 cm thick.
Phase 2
Peel the onion and cut it into small pieces.
Phase 3
Put all these ingredients in the pan. This must be filled until'halfway up.
Phase 4
Cover with olive oil (all the potatoes must be bathed in oil). Cover the pan with a cutlery (important: the potatoes must cook both in the oil and in the steam).
Phase 5
Once the potatoes are well cooked (the tip of a skewer should be able to sink into them without difficulty), empty the olive oil into a container.
Phase 6
Pour the potatoes and onion into a salad bowl. Add the beaten, salted and peppered eggs. There must be enough eggs so that the tortilla is well bound.
Phase 7
Mix gently (do not make mashed potatoes!)
Phase 8
Return 2 - 3 mm of olive oil to the pan and pour the mixture into it. Cook one side of the tortilla over low heat.
Phase 9
Once the bottom is golden brown, turn the tortilla over on a plate. This operation is delicate because the eggs on top are not cuits and the oil in the bottom is very hot.
Phase 10
Add a little oil to the pan if necessary and slide the tortilla into it to brown the other side.
Phase 11
Once both sides are golden brown, slide the tortilla onto a plate.