The omelet for me will always be linked to my Aunt Gela, who is Spanish of pure strain, it was she who taught me how to prepare it in Madrid, she is already a very old lady who can hardly move, despite this, she taught me how to prepare the omelet with great enthusiasm. I learned that a few ingredients and a simple but impeccable technique can produce very appetizing results. In Spain, the potato omelet is everywhere. It is served as a snack, as a sandwich filling, as a starter with a green salad, or as a light meal. It is a dish that everyone loves and with which you always look good. I hope you like this recipe and that you enjoy it. The advantage is that you can do it with some anticipation because it is perfect at room temperature. Since I was hungry just to write these lines.
- two lb of potatoes (Yukon Gold type)
- one medium yellow onion
- one cup olive oil
- 9 eggs
- 1/4 cup of milk
- Salt and pepper to taste
1. Wash and peel the potatoes. Cut them in half lengthwise and then very thin slices across the width. The thickness doesn’t really matter much, but the thinner
they are, the faster they will cook. Reservation.
2. Peel and cut the onion in half and then into thin slices. Combine with potatoes.
3. In a large skillet over medium heat, heat a cup of olive oil. Add the potatoes and onions and spread them in a layer. Cover the pan and cook half-covered for
about 20-30 minutes, turning the potatoes occasionally and without letting them brown. When they are ready, turn off the heat and remove the potatoes and
onions from the pan, draining the oil.
4. In a large bowl beat the eggs with the milk, salt, and pepper. Combine with the potatoes and onions and let stand a few minutes.
5. Here you can decide whether to make a single large omelet or divide it into two or three smaller parts. Heat 1/4 cup oil in a skillet and pour the potato and
egg mixture. Cook over medium-high heat, shaking the pan occasionally and running a spatula around the edges to push the potatoes to the center, so the egg
runs under the tortilla. After about 5 minutes, reduce the heat to medium-low and cook until the center of the tortilla is almost set.
6. Put a plate on the pan. Put on oven protectors and quickly flip the omelet, complete with pan, so that it falls onto the plate. Put the skillet back on the
heat, add a little more of the oil and slide the tortilla from the plate to the pan. Finish cooking over medium-low heat until you have the point you prefer.
7. When it is ready, turn it over on the plate where you are going to serve it and take it to the table.
8. Serve with your favorite accompaniments.