Spanish egg fry (tortilla de patata)
It is the most common national egg dish in Spain. It's not an exaggeration to say that it's a symbolic dish of Spain. This, a piece of bread, and a latte are all you need for breakfast! It is one of the representative dishes of breakfast. Why don't you try it at home?
3 serving
Within 30 minutes
아리츠
Ingredients
  • Potato
    2ea
  • onion
    2ea
  • Eggs
    6ea
  • olive oil
    250ml
  • Sunflower seed oil
    200ml
  • Salt
    8g
Cooking Steps
STEP 1/10
Potatoes and onions
Cut it into 0.7cm thick pieces.
Cut potatoes not more than 1cm. The thicker it is, the longer it takes to cook.
STEP 2/10
In a frying pan, cooking oil (250 ml of olive oil + 200 ml of sunflower seed oil),
Then add all the chopped potatoes and onions.
And leave it on high heat. When bubbles start to rise, leave on medium heat and wait until cooked.
STEP 3/10
When the onions are golden and the potatoes are done
STEP 4/10
Filter the oil out of the tray
STEP 5/10
Put the eggs in a bowl and beat them well.
STEP 6/10
As shown in the picture, combine the egg mixture with the 4 ingredients
STEP 7/10
Mix well. Add 8g of salt.
Add salt to taste.
STEP 8/10
Pour a little bit of cooking oil (used for potatoes and onions) into a hot frying pan and add 2/3 of number 7.
You'll hear the sound. Reduce heat to low and leave on a plate or lid for 4-5 minutes.
STEP 9/10
For plates, lids, or holes, use a large fritter tender and turn it upside down to the left. It may not be easy at first.
I wish you the best of luck.
STEP 10/10
It's done.
You'll know when you try it,
Potatoes and well-caramelized onions double the savory taste of the egg, and I highly recommend you eat it with garlic mayonnaise.
Sure. Enjoy
buen provecho!
When you flip it over... Put the plate on the pan Flip it over. Then, put tortillas back in the frying pan Put it in, please.
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