The best Spanish Tortilla de Patatas: Secrets of great chefs for a perfect recipe
The Spanish tortilla, or tortilla de patatas, is much more than a simple recipe; it is one of the most emblematic symbols of Spanish cuisine, a humble but delicious dish, with a taste of home and family gatherings. Although its preparation seems simple, achieving the perfect texture and that ideal balance between potatoes, egg and onion (or without it, according to the eternal debate) can be considered an art in itself. How do Spanish chefs manage to prepare the best potato omelette so that it has that golden and juicy touch that awakens the taste buds just by looking at it? In this article you will discover the experts' best-kept secrets for making an irresistible tortilla de patatas at home.
A potato omelette has only a few ingredients: potato, egg, oil, salt and, in some cases (depending on the particular taste), onion. It is therefore essential that each of these ingredients is of high quality. This is essential to obtain an optimum result. Let us look at these ingredients one by one and how to treat them and then review the materials and cooking methods. Get your pan ready, because after reading this article you will be able to enjoy a memorable omelette, worthy of the best chefs.
1. Potatoes
- Variety: For frying, chefs' favorites are the Kennebec and the sour potato. The Torres brothers, for example, prefer the Kennebec for its floury texture and white flesh, ideal for well-set tortillas due to its low water content. Other chefs opt for sour, with high starch density and low water content, which allows for perfect poaching, with a crispy golden brown on the outside and juicy inside.
- Cutting: There are two main styles. One consists of thin slices, then divided into small portions, which provide a uniform and smooth texture. The other style is to cut in irregular slices, making some parts more golden and others more tender, creating an interesting texture for the palate.
2. Eggs
Using quality eggs in the right proportions is crucial. Ideally, look for the code on the shell and choose eggs with codes beginning with "0" or "1", which indicate that they come from free-range hens.
3. Oil
It is essential to use olive oil in generous quantities. Olive oil is key to confit potatoes, as it provides softness without browning them too much and enhances the flavor of the ingredients without masking them. In addition, olive oil is one of the fats that best withstands high temperatures and prolonged cooking. The oil used to confit the potatoes can be reused later for other preparations.
4. Salt
The amount of salt is to taste, but it is important to consider the timing of its addition. If onion is added, it should be salted once it is poached. The potatoes should also be salted, but only once they are fried. The beaten egg should not be salted; it is better to adjust the salt level once all the ingredients are mixed.
5. Onions?
Adding onion or not is optional and depends on personal taste, but it is usually added to give a softer and juicier texture to the tortilla. For those who prefer the tortilla with onion, the trick is to cook it over low heat until it is well caramelized. This brings out its sweetness and adds juiciness. Choose yellow onion, which is a little sweet, and cut it into julienne strips.
6. Proportion of ingredients
When mixing the potatoes with the egg, they should be well integrated, not swimming in excess liquid, but not too dry either. Although the ratio may vary from one chef to another, an ideal ratio would be to use six to eight medium eggs per 1 lb of potatoes, or approximately one large egg per 3.5 oz of unpeeled potato.
7. Materials
- The pan: The choice of a good pan is key. Non-stick pans are the ideal choice, since a pan with good thermal conductivity, such as a steel pan with a non-stick coating, allows heat to be distributed evenly and prevents the tortilla from sticking or burning. It is also important that the pan has slightly curved edges, which makes it easier to flip the tortilla. Renowned chefs such as Ferran Adrià and Juan Mari Arzak recommend the use of medium-diameter pans (between 20 and 24 cm) to maintain control over the shape and cooking of the tortilla.
- Materials to flip the omelette: For a safe and effective flip you can use several materials, such as a large, resistant flat plate that covers the pan without problems and allows you to hold the edge without risk of burns. There are also specially designed tortilla turner lids to turn the tortilla safely. Another option is to use special double or rotating frying pans for tortillas, which facilitate turning without the risk of spillage.
8. Process
- Cooking the potato: Once washed, peeled and cut, the potatoes should be fried over low heat until they are very tender, almost candied, in abundant oil. Then remove them with a skimmer, drain them well, let them rest for a few minutes to lose some heat and salt them to taste.
- Beat the eggs: The eggs should be beaten only until the yolk and the white are integrated, without forming foam, since if they are beaten too much air is introduced in the mixture, which accelerates the coagulation and could give a dry omelet.
- To confit the onion: Cut it in julienne strips and cook it together with the potatoes or separately. It should be golden brown but without getting too dark. We are looking for the "golden brown".
- Mix the ingredients: In a large bowl, mix all the ingredients and let the mixture stand for a few minutes (5-10) so that the potatoes absorb some of the egg and the whole is impregnated with flavor.
- Cooking: Pour the mixture into the pan and cook the omelet over medium heat. The omelet needs a medium temperature so that the inside is creamy without the outer layer browning too quickly. Cook for a couple of minutes on each side, checking that the inside is creamy and that it does not dry out. The point of cooking is very personal: some people prefer more cooking on the inside and others prefer it to be almost liquid.
Revisiting the tortilla
By following these steps and recommendations, you are assured of a perfect tortilla de patatas. Once you get the hang of it, you can have fun creating endless versions of this recipe. Try straw potatoes, add diced ham or spinach to the mix, cut it in half and fill it like a sandwich, or add a touch of caviar and crème fraîche on top for a gourmet omelet - the options are almost endless!
