The question of whether potato omelette should be with onion or without onion seems to have become a national debate. But it doesn't matter how Dabiz Muñoz says it is made, because if the recipe comes from the hands of someone who has been cooking for more than 60 years, it will surely be delicious, whether it has onion or not.
Today's recipe is precisely from someone with years of experience. The visible face of Maximiliana, an Aragonese mobile startup for seniors. Conchita Polo shares life tricks, such as the one she has to remove wine stains from a tablecloth, but she also shares traditional recipes such as croquettes, or her potato omelette, which she assures that, although “nothing like your mother's or grandmother's, this one will play your role.”
Conchita's potato omelet does contain onion, in addition to potatoes and egg. “I usually put one egg per potato, one onion, olive oil, well 6 or 7 tablespoons.” The first thing Conchita does is sauté the onion separately and then peel the potatoes and slice them using a knife or mandolin. After cutting them, Conchita gives a trick: “you have to peel them off a little, because if you don't peel them off, it happens that they stay stuck and don't fry as well.” Then salt them and add them to a pan with hot oil.
“I have put the heat on high and with the spoon we give it a few shakes, so that the entire potato is impregnated with oil.” Then, when we have it soaked, “we take a lid and put it on. We lower the heat and forget about it for 5 or 6 minutes.” When that time passes, every five minutes, we turn the potatoes. “In 15 or 20 minutes and three glances that we have taken, the problem is done,” he explains.
Then Conchita beats the eggs to form the omelet and adds the onion and potato, stirring everything. “I add a little oil to a smaller pan so that it comes out higher” Conchita gives us another Turkish: “we move it quite a bit at first with the heat high. And then we lower the heat and we have it for about 4 minutes before turning it over.” We leave it for about four more minutes according to Conchita and that's it, we now have a delicious homemade potato omelette with onion.
In DAP | “Limited units”: the large pickled mussels made by one of the most famous canneries in Galicia return to Mercadona
In Xataka | Amancio Ortega breaks his personal purchase record in Europe: more than 800 million euros for offices in Paris
