Good technique turns egg, potato, and onion into one of Spain's most delicious and beloved dishes.
Gently cooking the potato and onion in ample olive oil develops a silky-smooth texture that helps create the perfect tortilla española.
Made with egg, potato, olive oil, and sometimes onion, it's one of those rare dishes that demonstrate how a handful of household ingredients can be transformed from ho-hum to exceptional with just a little bit of good technique. It may seem hard to get jazzed about an egg and potato omelette, but, when made well, tortilla española is one of the greatest of egg dishes. No wonder the Spanish find just about any excuse to eat it.
This, then, is the way I like it: nice and thick, with onions, the potatoes cooked slowly in oil until they're silky and softened, and the egg moist and custardy but not runny in the center.This is not the first step you'll see in most tortilla española recipes, but there's a good reason to change that.
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