recipe: The best ‘’truita de patates’’

Ingredients 

-5 eggs 

-1 kg potatoes 

- extra virgin olive oil 

-1 onion (optional) 

-salt 

Preparation: 

1-Peel the onion and cut it really thin.  

2-Put olive oil in a pan about 20-25 cm in diameter and fry the onion over low heat for about 30 minutes. We have to see how it caramelizes, without getting too much color or burning. If it is toasted too much, it will take on a lot of flavour and then the tortilla will predominate. The diameter of the pan is relative and depends on how high you like the omelet. The smaller the pan, the higher it will stay. 

3-Meanwhile, clean, and peel the potatoes. Tear them with a knife (cut into small pieces) and fry them in another pan in plenty of olive oil over low heat until they acquire a golden-brown hue, about 15-20 minutes. Reserve on paper towels. There are recipes where onion and potato are fried together and not bad. You can choose to do so. In this case, the onion cannot be caramelized so slowly, and the cooking times of the onion and potato must be well controlled. 

4-In a bowl, beat the eggs gently. When we have the onion well fried and the potato pieces fried, add them to the bowl and stir. Let the mixture stand for 10 minutes and after this time, salt it to taste. 

5-Put the pan where we situated the onion back on the fire with a little more olive oil if necessary. When very hot, remove from the heat and add the mixture. 

6-Put the pan back on the heat and cook the potato and onion omelet for a few minutes on low heat (1 or 2 minutes if you want it juicy). Turn it over with the help of an omelet and finish cooking for another 1 minute. Finally, turn it over again, wait a few seconds, and turn off the heat. 

7-To serve the potato and onion omelet, you can accompany it with a couple of slices of toast with tomato, oil, and salt. 

by Pau Torà