You have to flip it and fry on the other side. And its better if you let the potato fry until the potato slices loose their shape to make it more homogeneous. Extra tip, if you add a little of baking soda, would make it thicker. Thicker the better... Some people make two thin and spread some mayo in between. Like a big sandwich
As usual, Melissa Clark's recipe has something extra and the extra is good. I used less oil but enough to soak the potatoes and i flipped it in the pan. I can not understand the vitriol of some commenters. In the text, Clark states that the flip is difficult and if you lack the technique, then you can finish in the oven. So big deal. If you know your tastes are a little different, it is easy to change it up. I used some cayenne and pungent white pepper. Think of the variation in US food. Just because you lived in a region of the US doesn't mean you are familiar with all the ways a particular dish might be made. This recipe does capture the flavor effect of oil steeped potatoes and the non omelet/fritatta texture of a tortilla. The one I made from this recipe was very good and flavors were excellent.
Reusing same olive oil you used to cook as a dressing is unhealthy. You can use it to fry once or twice more, but not as a dressing. Extra virgin oil is not used to cook, since you need a lot, and it is so expensive. After heated it looses its properties, fats are less healthy and flavor will be strong.... Use average olive oil for cooking instead, and extra virgin for salad dressing. Most delicious Spanish omelettes are not 100% cooked (as it happens in the oven) since they get dry. You need to feel the raw egg is still there. So flipping the tortilla over in the pan is necessary. It is just a matter of practice. Eventually, each cook decides whether raw, medium or done (as a steak).
not bad, but the potatoes need to be more toasted, like a little bit brown from the sides, and very impotant thing.... you need to cook the omelette on the other side when you flip it !!! Thats how in spain we do it
I just want to start eating the tortilla, such lucky man who's going to eat that at the moment you served it, oh god it looks delicious.
You have to flip it and fry on the other side. And its better if you let the potato fry until the potato slices loose their shape to make it more homogeneous.
Extra tip, if you add a little of baking soda, would make it thicker. Thicker the better...
Some people make two thin and spread some mayo in between. Like a big sandwich
Alberto Figueroa I think she messed it up. doesn’t have good color. You gotta flip a tortilla. Like u said..
From Spain: this recipe looks delicious but... It is not a spanish omelette at all.
As usual, Melissa Clark's recipe has something extra and the extra is good. I used less oil but enough to soak the potatoes and i flipped it in the pan. I can not understand the vitriol of some commenters. In the text, Clark states that the flip is difficult and if you lack the technique, then you can finish in the oven. So big deal. If you know your tastes are a little different, it is easy to change it up. I used some cayenne and pungent white pepper. Think of the variation in US food. Just because you lived in a region of the US doesn't mean you are familiar with all the ways a particular dish might be made. This recipe does capture the flavor effect of oil steeped potatoes and the non omelet/fritatta texture of a tortilla. The one I made from this recipe was very good and flavors were excellent.
i love her shes so funny
Reusing same olive oil you used to cook as a dressing is unhealthy. You can use it to fry once or twice more, but not as a dressing. Extra virgin oil is not used to cook, since you need a lot, and it is so expensive. After heated it looses its properties, fats are less healthy and flavor will be strong.... Use average olive oil for cooking instead, and extra virgin for salad dressing. Most delicious Spanish omelettes are not 100% cooked (as it happens in the oven) since they get dry. You need to feel the raw egg is still there. So flipping the tortilla over in the pan is necessary. It is just a matter of practice. Eventually, each cook decides whether raw, medium or done (as a steak).
not bad, but the potatoes need to be more toasted, like a little bit brown from the sides, and very impotant thing.... you need to cook the omelette on the other side when you flip it !!! Thats how in spain we do it
thats not a spanish omelette I lived in spain thats anything but
what? this just looks a bit like a Spanish tortilla... try again!
That’s just a potato omelett, not Spanish tortilla babe
Spanish is the language not a person cultural connected to food.
From Spain: this recipe looks delicious but... It is not a spanish omelette at all.
Spanish is the language not a person cultural connected to food.