Despite risking losing my Spanish passport for telling you how I make tortillas onboard, here it goes!
For making a proper Spanish "tortilla de patatas" it's important to first deep fry the potatoes in enough oil. But that's not something I will do onboard! Because of the leftover oil - I wouldn't know what to do with it - and because I find it dangerous, the plenty of hot oil on a moving galley...
So I found my own solution: I cut the potatoes as I was going to fry them normally for the tortilla but instead of frying them, I steam them for 10-15 minutes until tender. Then I sauté them, a few at a time, in a very hot pan with a bit of olive oil. And I cook the rest as I would normally do.
Crew approve, you have to be an expert or Spanish to feel the difference. It works for us!
Ingredients:
500g potatoes
4-5 eggs
1 onion
salt
olive oil
How to prepare it:
Peel and cut the potatoes in half. Slice them in 2-3mm pieces. Add some salt and steam them for about 10-15 minutes until tender.
Tipp: for steaming vegetables, I use a pot with about 3cm of water, a big strainer with the vegetables on it and a lid over the strainer.
In the meanwhile, saute the onion big some oil and salt, until it's soft and a bit golden.
In a pan, add 1 or 2 tablespoons of good olive oil and turn the heat to the max. Then sauté half of the potatoes (and the onion if you want) for some seconds, for a toasted light crunchy touch.
Wisk the eggs for a couple of minutes, add enough salt (important!), the potatoes and the onion. Let it sit for a couple of minutes.
One of the most important parts for a good Spanish omelette is the pan. It has to be "new", without scratches and non-stick. The quality is not so important, I use a simple Ikea pan, but it's important that it doesn't stick.
The Spanish omelette should be round (the size of the pan), and between 2 and 5cm thick.
Preheat a 20cm pan with a bit of olive oil in it, turn to medium heat and add the mix. Let it cook for about 2-3 minutes, until more than half of the mix is cooked through.
Place a big plate on top of the pan, grab it all together (careful, don't burn yourself!) and flip!!
Now it's time to put a bit more oil on the pan, and return the omelette carefully to it and cook for another 2-3 minutes on the other side.
Enjoy!
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