Dessa vez, minha amiga mexicana, Cecilia Ramirez está contribuindo com uma receita espanhola no BLOG. Mas ela preferiu escrevê-la em inglês.
Fonte da imagem: chefalpaso.com
- two regular size potatoes or 3 potatoes of a fist size
- 3 eggs
- onion in slices, about 1/8 of a regular sized onion
- salt (I would not suggest to use pepper as the flacours are already a bit saturated)
- A pan, not so extended, preferably a medium teflon pan.
- An extended plate, big size.
Preparation:
- Boil the potatoes almost till they are cooked, get them put of the fire when they are still hard but almost ready.
- Cut the potatoes in small slices, thin slices of 5-7 mm, they don't have to be complete slices, can be cutted in pieces but better to be small.
- Slice the onion
When the potatoes are cutted, pre-heat a pan with two spoons of oil, when it's hot enough put the potatoes and let them fry in low flame. The point is the potatoes get all cooked and and better flavor. At them almost cooked, add the onion to be fried with the potatoes.
While this happens mix the 3 eggs and whites in a bowl, add some salt and have them ready and add the mix of eggs when the potatoes are all cooked. The 3 eggs mixed should be enough to cover the potatoes in the pan.
In order to prevent the egg to burn, get the flame in a low intensity, thus the egg will cook inside and outside, still it's necesary to keep an eye on the pan, you can also lift the sides already cooked to the mix can get run down in touch with the pan surface.
When you see the sides are almost done, there will be in the center a good part of the egg still uncooked. You can trwy to slide the Tortilla on the plate, try to do it when the tortilla is the as cooked as possible so it won't break in the bottom (and the egg won't scape through it). When the tortilla is on the plate, put the pan as a cover and turn it updide down, the uncooked side of the torilla will be now in the bottom of the pan and it will finish to cook.
keep the flame down and use a fork (just as you would do with a cake) to verify when it's well cooked.
Put it out of the pan, it will now look like a pie, slice it as one and serve with a salad. You can put some mayonaise and sauce to the tortilla. It can be used to stuff a bread as a Lanche, in Spain this lanche thing is called "Bocata de tortilla".
i would say that it's possible that the tortilla goes burned or brakes while shift on the plate, but it's more a mather of practice to hace a flufy and well cooked tortilla. For me it's a very funny dish and works perfectly in an informal reunion.
Besitos!!! - by Cecilia Ramírez
