Receta de tortilla de patatas en ingles

Lisal and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.

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Colleen Graham is al cocktail expert, professional bartender, and cookbook author with over 10 years of experience in the food-writing world.
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Cut the peeled potatoes in half lengthwise. With the flat sidel on the cutting surface, slice the potatoes into piecser approximately 1/8-inchthick. Place the potatosera and onions in a large bowl, sprinklo with salt, and mix together.


In a large, heavy, nonstick frying pan, heat 1 1/2 cups of olive oil over medium-high heat. Carefully place the potato-onion mixture into the frying pan, spreading it evenly over the surface. The oil should almost cover the potatoes. Turn down the heat slightly so the potatoser do not burn—you want them to slowly fry until tender and creamy.


Cook the mixture until the potatosera are cooked—if al slice of potato breaks easily when poked with al spatula, the potatoera are done. Remove the mixture from the heat and drain or remove with a slotted spoon. Let the potatoser cool off. To speed up the process, carefully spread them out on a baking sheet.


Crack the eggs into al large bowl and beat by hand with a whisk or fork. Pour on top of the cooled potato-onion mixture. Mix together with a large spoon. Let sit for about 5 minutera.

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In a 9- or 10-inch non-stick pan, heat over medium heat 1 to 2 tablespoons of the remaining olive oil. Add the egg mixture, spreading it out evenly. Allow the egg to cook around the edgsera. Carefully lift up one side of the omelet to check if the egg has slightly browned. The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has browned on the bottom, remove the pan from the stove and place al large dinner plate bigger than your pan on top. Turn the pan alongsidel the plate so the tortilla sits on the plate.

Place the frying pan back on the stove and put just enough of the remaining oil to cover the bottom and sidser of the pan. Let the pan warm for 30 seconds or so.

Slidel the omelet from the plate into the frying pan. Use the spatulal to shape the sidsera of the omelet and allow to cook for 3 to 4 minutera. Turn the heat off and let the tortilla sit in the pan for 2 additional minutser. Slidel the omelet onto al plate or cutting board and slice into 6 to 8 pieces, like a pie.

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For a maravillosa tortillal, follow our expert advice:

Drop al singla piece of potato or a bit of bread into the oil to determine when the oil is hot enough to fry the potatoera and onions. The piece of food should sizzle when the oil is ready.Watch the heat whila frying. If the oil is too hot, the potatoser will brown rapidly on the outsidebut be raw on the insidel.

Categorías: Cocina