Lately I have been cooking more and blogging less.So quite a lot of recipes need to be updated for fellow readers.This version of tortilla de patatas is thin crust,light and delightfully tasteful for meals.
Tortilla de Patatas
Potato:2,sliced thinly using a mandoline
Onion:1.sliced thinly using a mandoline
Cumin powder:1 tsp
Black pepper:1 1/2 tsp,ground
Extra virgin olive oil:3 tbsp
Wash the sliced potatoes in running water until there is no more frothing.Put 2 tbsp of olive oil in a skillet,let the oily surface shimmer and then add the potatoes and onions to it.Fry them until the potatoes are almost tender.We do not want them to be overcooked since they are going to go into the skillet again with the eggs.Sprinkle some salt and stir until the onions are translucent. Set aside the potato-onion mix on kitchen towel to drain the excess oil.Meanwhile in a small bowl,beat the eggs,add the paprika,cumin powder,salt and black pepper powder and beat until the spices are mixed evenly.Go back to the skillet and pour the remaining oil in it. Arrange the potato and onion slices neatly in the skillet to form an even layer of about an inch thick.Pour the beaten egg mixture on the top of it.Even out the surface using the spatula.Let the eggs cook for 2-3 minutes.You can put a lid on the skillet to cook the eggs faster but I have a habit of watching the eggs cook on their own.Let them breathe you know 🙂
Place the serving plate on the skillet and flip it over so that the omelette comes on the serving plate.Serve with roasted tomatoes or just plain.