Carmiña, grandmother cook: “So that the tortilla is not dry but curdled, stir from the edges towards the center”

Posted on 28 August 2026

There is something wonderful about the potato omelet prepared by someone who has made thousands, and it is that it always has the same flavor. Just that happens to grandmothers' tortillas. In the case of Carmiña, a Galician grandmother whom we know thanks to her granddaughter Olaia, what makes her potato omelette special are two things in addition to the flavor: the size and the way of preparing it.

Carmiña makes one of those omelettes that would be for a regiment because it uses 21 eggs and two and a half kilos of potatoes. But we can always make it smaller with six eggs and about 700 grams of potatoes as DAP experts recommend, or use Karlos Arguiñano's rule: 6+3+1, six eggs, three potatoes and one onion.

We start by peeling and chopping the potatoes as always to fry them in plenty of oil. In that Carmiña does nothing different. Then beat the eggs and add the fried and drained potatoes, the same way Conchita does. Once mixed (Carmiña does not add onion in this case), she puts it in a pan with a little oil and moves it “from the edges to the center”, so that it does not end up dry when curdling, despite its thickness.

There will be those who say that the tortilla is not stirred, just as there are those who say that paella is not paella if it has shrimp. For colorful tastes, and when you make a tortilla the size of Carmiña's, moving it is necessary so that the heat is distributed a little better and so that it is creamy but curdled. When it moves, the heat is not concentrated in the layer that touches the pan but is distributed. That is, Carmiña stirs the egg and potato mixture in the pan with the help of a wooden spoon, so that the heat is distributed and the omelette is cooked without being dry.

Once the egg begins to set, Carmiña stops stirring, lowers the heat and waits for the edges of the omelet to come away from the pan before carefully turning it over. Then just let it continue to cook slowly on the other side and that's it. You already have Grandma Carmiña's tortilla at home and you can enjoy its flavor even if you are not one of her granddaughters.

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Olivia Thompson
Olivia Thompson
I’m Olivia Thompson, born and raised in Wellington, New Zealand. As a lifestyle and travel writer at Latitude Magazine, I’m passionate about uncovering stories that connect people with new experiences and perspectives. My goal is to inspire readers to see everyday life – and the world – with fresh eyes.

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