Prepare These Delicious Potato Omelettes At Home

The classic and very Spanish potato tortillas admit many variations. Some people prefer them well cooked while others, more raw: there are tortillas for all tastes!

Each cook is said to make different potato omelets, still using the same ingredients. Before the recipe, it  is useful to know some tips so that this preparation is perfect.

How to make perfect potato omelettes

The following tricks will help you make a perfect omelette:

• The number of eggs to include will depend on their size. There are sizes S (less than 53 grams), M (from 63 to 53 grams), L (from 73 to 63 grams) and XL (more than 73 grams).
• Regarding the proportion of ingredients, it is recommended to add a large egg for every 100 grams of potatoes.
• It is better to cut the potatoes of equal thickness to achieve a similar cooking of all.
• Regarding the order when frying, you have to cook the potatoes first and then the onion. This is because it is not convenient for the latter to be overcooked. It is even suggested to do it separately, in different pans, with benefits in its flavor and texture.

• A mild olive oil should be used, not necessarily extra virgin.
• A pinch of baking powder when beating the eggs will make the omelette thick and fluffy. Also, adding  a splash of milk will make it juicy.
• It is not advisable to beat the eggs too much. In addition, it is desirable that they are not completely homogenized so that they set in a good way.
• The best accompaniment to potato omelettes is a good hard crust bread.

Classic potato omelette

Depending on the size and quantity of servings, this recipe is intended for three people.

Ingredients

• 3 large potatoes (120 g)
• 4 eggs (80 g)
• 1 large onion (60 g)
• 1 glass of olive oil (200 ml)
• Salt to taste

Preparation

1. Peel and cut the potatoes in the form of sticks or in julienne strips and the onion in julienne strips.
2. Fry the potatoes in the olive oil. Add the onion five minutes after the potatoes. Add salt.
3. With the help of a strainer remove the oil.
4. Beat the eggs in a bowl and add a little salt. Add the potatoes and onion and mix.
5. Grease a frying pan with oil and pour the mixture.
6. Cook the tortilla covered over medium heat. Flip with a plate or smooth lid. On the other hand, it should be cooked in half the cooking time of the first one.
7. Serve the tortilla hot or warm.

Potato and vegetable omelette

A version with vegetables could not be missing in this recipe, which has an approximate yield for six people.

Ingredients

• 1 kg of potatoes
• 10 eggs size L (200 g)
• 1 onion (60 g)
• 2 green peppers (60 g)
• 1 carrot (30 g)
• 1 small zucchini (40 g)
• 200 g of mushrooms
• Spicy paprika powder
• Olive oil and salt

Preparation

1. Peel and chop the potatoes into sticks or thin half moons, according to taste.
2. Cut the onion and pepper into julienne strips, the carrot and zucchini into very small cubes and the mushrooms into slices.
3. Season the vegetables with some salt and hot pepper.
4. Fry the potatoes in the oil and add the rest of the vegetables five minutes later. Strain.
5. Beat the eggs and add a little salt. Add the vegetables and mix.
6. Pour the mixture into a greased skillet. Cook covered over medium heat on both sides.
7. Serve hot or warm.

Spanish omelette with chorizo ​​and ham

Among the potato tortillas we find this very popular variation. It is a true energy dish. The ingredient ratio is intended for four people.

Ingredients

• 6 eggs (150 g)
• 6 medium potatoes (200 g)
• 1 medium onion (50 g)
• 2 chorizos cut into slices (120 g)
• 1 cup of chopped cured ham (200 g)
• ½ glass of whole milk (100 ml)
• 1 glass of olive oil (200 ml)
• Salt and pepper

Preparation

1. Peel and chop the potatoes into sticks or thin half moons, according to taste.
2. Cut the onion into julienne strips.
3. Fry the potatoes in the olive oil. Add the onion five minutes later.
4. With the help of a strainer remove the oil.
5. Beat the eggs, season and add the milk.
6. Add the potatoes, onion, chorizo ​​and ham and mix.
7. Pour the mixture into a greased skillet. Cook the tortilla covered over medium heat on both sides.
8. To serve.

Which of these potato tortillas is your favorite?