We could say that there are as many tortillas as there are people. There are those who make it with onion and those who would never use it. For some the trick is how you beat the egg or the proportion between potato, egg and onion. The one from Palencia chef Carlos Gómez, known on social networks as Charlito Cooks, is creamy (very creamy), and he has given some tricks to get a perfect potato omelet.
Gómez explains that it is okay if the potato is cut irregularly, because when frying them, some pieces will be more golden than others, which will provide a more interesting texture and flavor, but what is non-negotiable is letting the potato rest. It is not about peeling, washing, cutting and frying, but rather we need to “wash the potato and let it rest with salt in a colander for 30 or 40 minutes so that it releases moisture.”
As for the onion, which Gómez does add, we sauté it separately and follow a trick: “put a glass of water in it and cover it for the first 10 or 15 minutes, this way it will caramelize sooner.” This trick to caramelize the onion, what it achieves is to dissolve the sugar that is inside the vegetable, and make it expel. Once outside, it caramelizes faster because it is already in contact with heat.
For his part, as the chef from Palencia comments, “I confit the potato over low heat and then I remove almost all the oil and increase the heat so that some potatoes are well browned,” he explains. It is important that we do not move the potato too much when it is in the pan, so that it does not move too much and pick up a lot of oil. Gómez affirms that it is better “not to break the potato until the moment we take it out of the pan, so that it does not absorb more oil than necessary.”
Once ready, and seasoned with salt, “we add the eggs directly to the potato.” This trick of pouring the egg into the potato and not the other way around serves to better adjust the quantities. “This way we will never lay more or fewer eggs than necessary,” says Gómez. And if what you want is extra creaminess, chef David Geli says that “you have to beat the eggs with a spoon,” but Gómez assures that the secret is in the yolk. “If you put one yolk for every three eggs, it will give it creaminess.”
It's time to set the omelette and the cook recommends doing it “over medium heat so that the egg doesn't brown too much or it will become bitter.” If you want it to be rare, you only need to cook it for one minute on each side, but if you want it not to be so rare, the experts at Directo al Paladar leave it for 3 to 4 minutes so that it is juicy but not too rare.
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