In the world of gastronomy, Stuffed Tortilla It’s an iconic dish. Español that has conquered hearts and stomachs around the world, loved for its simplicity and versatility.
However, there are some specific techniques to achieve perfection in its preparation. On this occasion, we explore step by step a special recipe: Stuffed Potato Omelette. We also review simple and practical tips, presented by La Cocina del Pirata from Spain, in collaboration with Paulina Cocina, are we ready?
About the Stuffed Tortilla
The potato omelette It is one of the most emblematic, iconic and beloved dishes of the Spanish gastronomy. This simple combination of potatoes, eggs y onionhas crossed borders and has earned a place in the hearts of people and on the tables of families around the world.
In this recipe, we will go a little further and directly prepare a variant that you will surely like: the stuffed tortilla. A version that not only maintains the essence of the traditional recipe, but elevates it to another level using ingredients that can be innovative or simple and classic, such as chorizo and cheese.
Preparation of the Potatoes and other Ingredients of the Potato Omelette
To start with the stuffed tortillawe will focus first on the protagonists of our recipe: the potatoes. Although the technique may vary, our goal will be to get a potato that is soft on the inside and slightly crispy on the outside.
Let’s look at a series of steps to prepare the potatoes, giving them the attention and love they deserve.
- Peel the potatoes wellensure that there are no remains of skin.
- Cut the potatoes into medium portions but finite.
- Immerse the potatoes in water for a few minutes to release excess starchthis will give them the ideal and crunchy texture.
He cutting potatoes It is also important, although there is no single manual on how to cut potatoes, each cook can have his own style, his own booklet, right? In this case we recommend doing a medium to fine cut for further cooking fast and uniform.
The Controversy, Stuffed Tortilla, with onion or without onion?
The eternal question in this Spanish recipe: potato omelette with or without onion? In this case we are going to do it with onionsbecause we like the sweet and soft touch that the onion gives to the tortilla, but it can be omitted.
- We will include the onion cut into juliennethat is, a long and thin cut to help it integrate perfectly, providing its sweet touch and soft texture.
And you? What team are you from? Potato omelette with onion or without onion, we read them in the comments.
The Perfect Oil: Olive or Sunflower?
Although olive oil is the most popular option and is generally used in the stuffed tortilla recipein this case we are going to use sunflower oil to maintain neutrality and better preserve the flavors of the potato and onion.
At the time of poach the potatoes We put plenty of oil in the pan, enough to completely cover the potatoes and then cook them over very low heat for a few 30 to 45 minutes. Patience in this step, because everything good takes time.
The Secret of Stuffing, Chorizo and Cheese
The filling is what is special about this recipe and what distinguishes this version from the classic potato omelette Spanish.
At this point, the choice of filling ingredients is key to achieving a balance of flavors. He chorizofor example, provides an intense and spicy flavor, while cheeses can vary from options soft and creamy, even stronger and more mature.
- To give a special touch to our stuffed tortillawe will include chorizo and cheese. The chorizo, without skin, is cooked over high heat to eliminate excess fat. The cheese, for its part, should be slightly melted to facilitate its integration into the tortilla.
The filling preparation Generally, pre-cooking of the filling ingredients is required before starting with the tortilla. In this case, we cook the sausages first to reduce their fat content, which is crucial to avoid an excessively oily tortilla.
The incorporation of Eggs
To achieve a perfect filled tortilla, the egg ratio It is something that we will take into account for the result. The proportion used in the potato omelette is: 1 egg for each 100 grams of potato.
This can vary and be adjusted to each person’s personal taste. For example, if you’re looking for a juicier omelet, it might be best to consider an extra egg or even just the yolk of an extra egg.
Three tricks:
- Mix the eggs without introducing airusing a spatula or cooking tongue. It is not enough to simply beat the eggs, we do it carefully to guarantee an omelette with a soft and homogeneous texture.
- Add the poached potatoes With the eggs, break the potatoes a little so that everything is well integrated.
- Add the yolk of an extra eggthis will give it greater creaminess.
Lastly, don’t forget to season the eggs before adding them along with the potatoes, for a balanced flavor.
Cooking and assembly techniques for the classic stuffed tortilla
The process of cooking stuffed tortilla requires patience and precision. To assemble the stuffed tortilla It will be necessary to divide the mixture into two equal parts: ½ for the base and another ½ for the lid. We will use the first half in the base for the tortilla and after placing the filling in the middle, we will cover with the second half of the mixture.
Turn the tables: This is a crucial moment in this preparation, we are going to do it with care and determination. We use a large plate to turn the tortilla with a fast and safe movement.
Once we turn it successfully, we leave the pan on the heat, let it cook for a few more minutes so that it is golden brown on both sides. The result is a potato omelette stuffed with chorizo and cheesejuicy inside.
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Stuffed potato omelet recipe
Yield: 1-2 servings
Preparation time: 1 hour
Ingredients
- 3 medium potatoes
- ½ onion
- 4 Eggs
- 1 chorizo / sausage
- Fresh cheese c/n
- Sal
- Oil
Stuffed potato omelet in just a few steps
- Peel the potatoes and cut them into thin slices. Soak them in water for a few minutes to remove excess starch. Drain and dry well.
- In a large skillet, heat a generous amount of sunflower oil over medium-low heat. Add the potatoes and onion cut into julienne strips (if desired). Cook over low heat, stirring occasionally, until tender but not browned, approximately 30-40 minutes.
- While the potatoes are cooking, remove the skin from the chorizo and cut it into small pieces. In another pan, cook the chorizo over medium-high heat without adding oil, as it will release its own fat. Cook until golden and set aside.
- In a large bowl, beat the eggs lightly. Add a pinch of salt and mix without incorporating too much air, to prevent the tortilla from becoming spongy.
- Drain the potatoes and onion well to remove excess oil. Add them to the bowl with the eggs and mix gently. Add the cooked chorizo and the grated cheese or in small pieces.
- In a clean frying pan, add a little oil and heat over medium heat. Pour in half of the egg and potato mixture, distributing the mixture evenly over the pan. Add the chorizo and cheese as a filling, then cover with the rest of the mixture. Cook until the base is golden and firm.
- Using a large plate or flat lid, carefully flip the tortilla and slide it back into the pan to cook the other side. Cook for a few more minutes until well cooked on the inside and golden on the outside.
- Let the tortilla rest for a few minutes before cutting it into portions. Serve hot or at room temperature, as preferred.
Source: www.paulinacocina.net
