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Updated Saturday, March 9, 2024-09:48

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On March 9,

Potato Omelette Day

is celebrated .

A date on which we pay tribute (perhaps in the best way: by eating), one

of the most typical creations of our country

and whose mere mention makes tourists want to try it when they arrive in Spain.

This celebration has an

older origin than many may believe.

The day of the Potato Omelette dates back to the 15th century, when a nun called Saint Juana, who many think had healing powers, used to appease the hunger of her neighbors in

Cubas de la Sagra

, in Madrid, with this delicacy accompanied by a piece of bread.

Many mark the

origin of this dish in 1835, in the middle of the Carlist War

.

It would be then that General Zumalacárregui would learn that recipe from a peasant woman.

Although there are those who establish that the origin of the potato omelette is not in Spain.

In this case, the Belgian cook Lancelot de Casteau, in 1604, would be its inventor.

But, returning to the present, we want to pay tribute to this dish

by revealing several tips to make better potato omelette

.

Although, of course, there is always the taste of each person and the eccentricities that they want to include.

THE BEST TIPS FOR MAKING AN EXCELLENT POTATO OMELETTE

1.COMMODITIES

To make a good potato omelette, the first thing we must have is

quality ingredients

.

The

eggs

should be free-range if possible, the

potatoes

should be in the best conditions and the

oil

, if possible, should be EVOO.

If not, at least soft.

A separate question is whether we want to include onion or leave it out.

If we choose to add onion, one will be enough.

And finally, the

salt.

2.THE MATERIALS

In the kitchen it is always better to have

a good frying pan

.

And double, if we can have it.

If this were not the case, we can always use an essential

lid

when frying the potatoes.

A good non-stick pan will help us with this.

And a tip: to prevent the tortilla from sticking, we can choose to cover the bottom of the pan with salt.

Also a

slotted spoon and a

serving plate.

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The two pans are joined together using an insulating gasket with a powerful magnet in the handle

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3.THE POTATOES

When cooking, we can establish a measurement of

one large egg for every 100 grams of potatoes

.

Some potatoes that we should peel into small and uneven pieces.

And, a piece of advice, first put them in cold water.

Not only to wash them, but so that they lose the starch and have a more tender texture.

From there,

fry them in hot oil

, first gently and then, to brown them, over high heat.

The

salt would be better to include after seeing them fried.

4.THE EGGS

We must

beat them for a minute

and then add them to the potato, always after having drained the oil first.

If we want it to be rare, it is best

to cover the potatoes for a finger and a half

.

If we want it to be a little juicier, a splash of milk will help.

Once this mixture is made, we must

do it over medium heat

for around ten minutes so that the result is consistent.

It will then be time to turn the tables.

And, later, to

serve on a plate.

5. THE ONION... AND SOMETHING ELSE

If we choose to add

onion

, it is best

to chop it into not very small pieces

and fry it with the potatoes.

And, if we opt for

vegetables

, the best advice would be to sauté them with oil on the stove, starting with those that have the longest cooking time.

If they are very hard, it is best to cut them into small pieces.