There is life beyond the discussion about whether or not the potato omelette should have onion.

And also beyond the classic country omelette or the extraordinary spinach.

The trend: add some animal product, jerky, tuna, chorizo, ham ... Sometimes this extra is added directly to the mix, as in the recipe suggested by the Asturian restaurant

La Madreña

, but others, such as the one they propose Madrid's restaurants

La Primera

and

La Maruca,

a trick is used that allows us to give the tortilla a 'layered' look.

OMELETTE WITH TUNA AND MAYONNAISE (LA PRIMERA AND MARUCA VELÁZQUEZ)

INGREDIENTS

6 eggs

Half an onion

800 g potatoes

6 g of salt

1/2 liter of olive oil 0.4 degrees

1 can of tuna

4 tablespoons of mayonnaise

ELABORATION

We peel the potato, cut it to the thickness and size of a one euro coin.

We heat the oil a little.

When it is warm we put the potatoes and leave it at 7 in the vitro.

It will not cover all the potatoes, but since they lose water, they decrease in volume and fall apart.

After three minutes we add the onion so that everything is done together.

And we crush little by little for thirty minutes.

In a bowl, we beat the eggs a little without overdoing it so that they do not take in air and they are left without foam.

And we add the salt (not the potato).

When the potato is already a little golden in the pan, we pour everything (oil included) into the bowl where we have the egg.

And there we cook the omelette.

We make a kind of English cream that binds all the ingredients

In the well-cleaned pan, we add a drop of oil and in the plate to turn it over also so that it is greased and when turning it, the tortilla slides well.

We quickly turn the tortilla over with a bigger fire stroke and when it is done, we turn it over on the plate.

With a spoon we fix it.

To this we add a can of tuna with about 4 tablespoons of mayonnaise, place the mixture on top of the finished omelette and cover with a sheet of French omelet that we will make the same size as our omelette, as a lid.

Omelette stuffed with ham or chorizo ​​(from La Madreña restaurant)

INGREDIENTS

500 g of monalisa potatoes

6 eggs

Salt and white pepper

100 g of ham / chorizo ​​for every half kilo of potato

ELABORATION

We poach the potato for approximately a quarter of an hour, first over high heat for about 5 minutes, and then lower the heat to a minimum.

When the potato is poached, we beat the eggs, add the potato, salt and pepper.

In the case of adding chorizo, we sauté it and add it to the mixture.

We curdle in the pan.

In the case of the ham omelette, we do the same, we sauté the ham a little, add it to the potato and egg mixture, salt, pepper and curdle.

According to the criteria of The Trust Project

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