Tortilla de patatas

La segunda noche que cenamos en Ramberg, Sigrid invitó a una amiga a cenar con nosotros y después de la cena que nos habían preparado la noche anterior teníamos que hacer algo... lo que fuera. Recurrimos a la socorrida tortilla de patatas (si tienes pensado irte de Erasmus, aprende a hacerla antes de ir, tendrás mucho ganado)...
El caso es que tuvimos que hacer un par de tortillas de patatas con una sartén de la segunda guerra mundial. Aun así, el resultado fue bastante aceptable.

Como les gustó, nos preguntaron cómo se hacía, y aunque lo explicamos detenidamente, quedamos en mandarles la receta. Bueno, la idea original del Carlos era hacer un vídeo, pero como nos hemos divido resulta un poco difícil.

Yo por mi parte aproveché que el domingo pasado hice una tortilla para hacer unas cuantas fotos del proceso. Con ellas he escrito la receta para mandársela a Sigrid. Lo prometido es deuda.
Además me sirve para poner un post algo distinto y de paso, para retar al Rey Agaporni, conocido en el mundo entero por ser un total inútil en la cocina, a hacer una tortilla de patatas.

Rey Agaporni, te reto a hacer una tortilla de patatas.

Bien, dicho todas estas tontunas, ahí va la receta. Está en inglés y escrita por mí, advertido quedas.

First, the ingredients:

See Picture 1

4 – 5 medium size potatoes

1 huge onion

6 eggs

Olive oil

Salt

I expect you to realize that there is a close proportion between the amount of ingredients and the size of the desired tortilla.

Utilities:

Nonstick pan

A big bowl

A big flat dish

Now, my easy method:

(you probably prefer to clean the kitchen first, that is your option)

1 Peel all the potatoes and cut each one in little cubes, just like it happened in the first scene of the film Cube. See Picture 2.

2 Put the potato mini-cubes into the nonstik pan with olive oil and place it on the hob over low heat. Don’t worry more about the potatoes, just leave they to cook themselves.

3 Repeat step 2 with the onion instead of the potatoes. See Picture 3. Put the onion with the potato and mix them. Now it is the moment to add some salt.

4 While the potatoes are cooking, break and mix the eggs into the bowl. Put some pinches of salt on them too. See Picture 4.

5 After… mmm... 40 minutes with the potatoes and the onion cooking with low fire they must be very soft. See Picture 5.

Put all the content of the pan into the bowl and mix it with the eggs. See Picture 6.

Now the most critical (and funniest) part of the recipe begins, mistakes can be solved only with our previous experiences, in case we have, obviously.

6 Raise the fire at medium power. Pour the mixture into the pan. See Picture 7.

Now let the tortilla cook until it has its down solid and golden. It is difficult to say the exact moment, mainly because we can't see through the pan, but it usually takes 6 or 8 minutes of cooking. See Picture 8.

7 Turn the tortilla. This step probably ruins your tortilla and there are some tricks to avoid it, but brave warriors always choose the Spanish way to turn the tortilla. Put the flat dish covering the pan; remove the pan from the heat and flip the pan and the dish together upside down. (Tip: if you are not pretty sure you can do this properly, it is better to wear oven gloves, just in case…). Lift off the pan, put it again on the fire and slide the tortilla again into the pan. 5 minutes more of cooking and it should be done. See Picture 9.

8 The End. See Picture 10.

Final tips:

Onion can be eliminated from the recipe with tasteless results.

A nonstik pan is a mandatory tool for beginners.

To flip the pan, the dish and the tortilla requires a little strength and a lot of self-confident attitude, good luck!

Eat the tortilla while it is still warn. Anyway, many people prefer the tortilla cold and/or with several sauces… each to his own.

I wanted to record a movie of me flipping the tortilla. What a pity I only have two hands! Instead of my video of tortilla flipping, here you have a good one from internet:

http://www.youtube.com/watch?v=Bdq0vrrTX5s&mode=related&search=