There are hundreds of spanish omelette recipes with very small variations. I'm going to show you the one I like the most. A spanish omelette that is not completely set inside nor liquid. An intermediate point. A juicy omelette. There is often much debate about whether it should have onions or not. Nonsense. If you like it, add it; if not, don't. If you decide to make this recipe, I encourage you to try it with onions. We will cut them into very small pieces so that their texture is not noticeable. To do this, cut off the ends, halve it as seen in the video, and remove the outer layer. I also like to remove the center if it looks a bit green. See the separation between the layers? This will help us save a step. We just have to place it on the base and make parallel cuts. When finished, turn it 90º and cut again. Small pieces will come out, but if you want, you can cut them a bit more. To your liking... Finally, braise it in a pan over low heat with some olive oil and a bit of salt. Until it has golden tones. It's important not to have the heat too high; otherwise, it will toast instead of braise. While the onion is braising, peel and cut the potatoes. Some people like to cut them into irregular pieces for variety in the omelette. I don't like finding a big piece of potato... Or one that hasn't cooked enough... So, I cut them into equal and slightly thin pieces. When cutting, try to hide your fingertips and let the knife stop against your knuckles for safety. It's safer to avoid possible cuts. One way to know how much potato you need is to fill the pan to the top where you're going to cook it. It can serve as a reference. Wash the pieces to remove surface starch. This way, they won't be too crunchy when frying. You'll see that starch turns the water white quickly. Don't let them soak for too long. This way, you'll retain the interior starch and only remove the surface. The interior starch will give it a creamier texture later. In a pan over medium heat with olive oil, braise the potatoes until they are soft. It's very important not to do it at too high a temperature. We want them to be soft; we don't want to make fries. When they break easily, I like to raise the temperature for a minute to brown them slightly. But very little. As soon as any piece looks slightly toasted, turn off the heat, drain them, and set them aside. Meanwhile, as the potatoes fry, in a bowl, put one egg for each medium-sized potato you cut. If in doubt, use fewer eggs, and add one or two if you find it necessary when mixing with the potatoes. The salt measurement I use is a generous pinch for each egg. When beating them, first break the yolks, and then stir in circles with a wooden spoon. I don't beat them with a fork to avoid incorporating air into the mixture. And if you're making the recipe with onions, add the previously braised onions. I also break some of the potatoes. This way, the interior starch will mix with the egg, making the omelette juicier. When all the ingredients are mixed, let it rest for 5 minutes. This way, with the heat of the potato, the egg begins to set slightly. See how creamy the texture is now? In a non-stick skillet over medium-high heat, add a little olive oil and pour the entire mixture. Let it sit for a minute without touching it. After the wait, move the skillet a bit to ensure it's set on the bottom (and not sticking). Flip it with the help of a plate. Be careful not to burn yourself. If you used a lot of oil, it could spill when flipping. Place it back in the pan and give it a few circular movements to make the edges look nicer. Although you can also use a spatula. One minute is enough for a creamy texture, but if you prefer it more set, you can leave it a bit longer. If you enjoyed the video, I invite you to subscribe. Recording and editing take much more time than it seems, and this encourages me to keep uploading videos. See you!
