This dish is one of the biggest disappointments of those domestic tourists who come to Spain and at the same time do not know very much about the peculiarities of the national cuisine.
What are they waiting for?
Burning solar pungency, a lot of red wine, and also jamon. And chorizio.
And when ordering a tortilla for the first time, few people assume that they will receive... "This is it."
By "this" I mean just the classic Spanish tortilla, which we are more accustomed to under the name of an omelet (with filling). When ordering it at random, in most cases people are waiting for a Mexican tortilla - a tortilla made of corn flour, which is not very closely related to Spain.
And the real Spanish tortilla - here it is, simple and satisfying. What makes her in common with the Mexican is that both are, in fact, flat cakes, although not very similar.
We take:
500 g potatoes, not starchy, this is important;
250 ml of oil (ideally olive oil, but refined and deodorized sunflower oil will also work);
150 grams of onions (white);
4 eggs;
Salt and pepper to taste.
How we cook:
Peel the potatoes and cut them into cubes with a side of about a centimeter (a little more - not scary). Rinse it thoroughly under running water, and then put it on towels to remove excess moisture.
And pour the oil into the pan, heat it and send the potatoes there. Not deep-frying, but something close.
Fry on high heat for 10-15 minutes - the potatoes should be practically cooked.
Now cut the onion into small cubes and fry it in a little oil in another pan until golden brown.
Break the eggs into a bowl and beat them with salt, and then add the potatoes (we decant the oil into a separate bowl), the onion (it is possible with the oil) and mix well.
Let it brew for five to ten minutes, and then send the mixture to the pan.
As soon as the bottom is fried, we turn the cake over to fry the top (this is quite difficult, you will need a plate onto which you can turn the tortilla from the frying pan, and then carefully return it to the pan not fried side.
Tortilla goes well with fresh vegetable salads.
Bon Appetit!