To do this, we are going to make this potato omelet with two special touches since the potatoes are going to be cooked starting from cold oil to get a confit that makes them creamier and the onion we will caramelize and then add to the potatoes. If you prepare the recipe as we tell it below, success will be guaranteed.
For 4 people
- 700 g potatoes
- Onion300 g
- Olive oil
How to make potato omelet with onion
- Total time45 m
- Processing30 m
- 15 m cooking
We begin with the longest task, to caramelize the onion that will take us about 30 minutes. To do this, we peel the onion and cut it into julienne. Then we put it in a pan over very low heat and let it be done very slowly, stirring occasionally. We are not interested in the onion is browned, but rather slowly poaching. Here you can see in detail all the tricks to caramelize the onion in their own natural sugars.
While the onion is made, we peel the potatoes and cut them into thin slices, ensuring that they are all uniform in size. We leave them in water for 15 minutes and put a pan with abundant olive oil on the fire.
Without giving time for the oil to heat, add the potatoes and let them fry very slowly, starting with oil almost cold. This way we get the potatoes to be candied instead of browned.
Anyway, when they take about ten minutes and we have removed from time to time, we can raise the heat to get some of the potatoes to be more toast, thus creating contrasts in the final dish.
We take the potatoes and drain them well from the oil and put them in a large bowl. Drain the onion when it is ready, and put it on the potatoes. Beat the eggs and add them to the bowl, stirring with a fork to mix the three ingredients well.
We curdle the tortilla in a pan with a tablespoon of oil for about three or four minutes and turn it over. To help those who are not very douche in that operation, there are double pans on the market that allow the tortilla to be turned around without risk of spilling.
With what to accompany the potato omelet with onion
The potato omelet with onion is one of the most characteristic dishes of our cuisine. Accompanied by a tomato and cucumber salad, it is a delicious lunch. It is also ideal for cold snacks, snacks or snacks if cut into taquitos.