Something so simple and a dish as Spanish as a potato omelette can sometimes get complicated when you have to turn it over halfway through cooking, when it is fried in a pan, which is the traditional way. If it is not well done or you do not have practice, it can sometimes break us in this delicate step. One way to simplify this step is to do the baked potato omelette, a technique that I use especially when I have to make large quantities for a buffet service, cooking it in the oven in large trays that I then cut into small cubes.
To make it at home you can use a silicone mold of about 20 cm., Very easy to unmold, or a non-stick cake mold.
The ingredients (4 people).
How to make Huevos Rancheros, the classic Mexican breakfast
1 kgr. potatoes, 6 medium eggs, salt, olive oil, a 20 cm round mold.
Peels the potatoes and cut into medium dice. Room and fries in plenty of hot oil, until they start to brown. It is better that they remain undercooked, half cooked in the oil, so that they are juicier. Drain and reserve.
Bat lightly the eggs with a little salt. Mix with the drained potatoes. Spread the mold with quality virgin olive oil. Fill with the egg and potato mixture. Bake in the oven preheated to 200º for 15-20 minutes, or until you see that it is cooked and begins to brown. Do not overcook as it will be very dry.
Unmold and carefully transfer to a serving tray.
Serve at the moment, cutting into triangles, accompanying to taste with mayonnaise or tomato sauce, if you like. If you want, you can keep it cold, to prevent risks of salmonellosis, and serve as an aperitif at any time, or to take to the beach or the countryside.
Of course there are many variations of this potato omelette. I especially like it with potatoes and onions, but it can also be made with peppers, broad beans, asparagus, etc. I dedicate this recipe to the cooking students who have asked me about this technique. I hope I have clarified your doubts.
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