Straight from Spain - onions, potatoes and eggs are all that you need to make this famous tortilla.
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Yes, it sounds like perhaps you might have had the heat too high. Cooking is very much about constantly adjusting the heat as we cook. The temperature of the pan will most definitely impact a dish. The tortilla de patatas, is more about slow and low heat (sweating).
You may even find it helpful to watch the lesson on "Sweating". Cheers!
In Greece, we also have this very popular recipe. I grew up on it and my kids love it... However, for a lighter version I omit the onions and I cut the potatoes into fries about a quarter of an inch thick. Then I boil the fries in salted water until almost done and brown them in a couple of tablespoons of olive oil right before I add the eggs. Eggs should always be at room temperature when beaten and whisked thoroughly. It comes out fluffier and the omelet rises higher. Pair that with a Greek salad with some good olives and feta and it's a perfect meal!
Oops, to be more precise, I boil the potatoes (which are just cut like fries) and once they are almost done, I add them to a non stick pan that has two tablespoons of olive oil. I don't really brown them, but rather gently coat them with oil and some of them take on a light brown on the edges all the while i am careful not to break the fries. If one or two brak up, no problem. Them I whisk and add eggs to the pan with the potatoes on a low flame. I do not let potatoes off the fire or cool down as their heat helps cook the eggs. Once the edges look cooked, flip (without extra oil) and wait 5 mins or so until done. Voila.
Thank you, Dawn and Rouxbe, for a recipe I'd initially thought intimidating but, having followed your precise directions, turned out perfectly. I admit to dreading having to flip this beauty but accomplished it without the disaster I'd anticipated. You make it easy to be both confident and successful with each recipe I've made.
It's fun to make a dish with such simple ingredients and have it look and taste like a masterpiece. I admit, I used a less than flat plate when flipping the tortilla, and had a small amount of damage on one side. However, it seemed to self-correct on the stovetop. I was very pleased.
I wanted to mention that I thought the salad dressing with the meyer lemons was a perfect compliment to this dish. I found the tortilla to be rather rich, and lemon vinaigrette acted like a mild palate cleanser to balance out the dish. I liked the extra color that the roasted tomatoes provided.
I served some off-dry semillon with this dish, because I didn't want something that would overpower the the flavor or mild acidity of the meyer lemons. I thought the semillon worked well. Do you have a more traditional Spanish wine recommendation that would work well with the vinaigrette?
Great question... Verdejo and Viura are two great white grapes from Spain.
Viura is made into what people call white Rioja and also cava. Both are crisp and dry, with mineral attributes (viura) or more floral (verdejo). I hope this helps!
I feel that I have a serious hit or miss problem with floral wine and food pairing. Sometimes it's really good, but just as often floral notes can really clash and getting a good pairing seems more to me like gambling, or just sheer luck rather than an empirical process. I think I'll add a couple of viura's to my shopping list, with the hopes of finding one that is a bit lighter (moderate) in acidity and hope for the best.