Ok, I am desperate, DESPERATE, I tell you, for a decent recipe. I have tried a couple now, with disastrous results. Yesterday, one recommended using three eggs and three potatoes! I mean, really, when are THREE eggs going to be enough to go around THREE potatoes????? This should be simply, it's just eggs and potatoes and onions. I will name my first born after whoever bestows upon me the correct recipe for this fabulous treat! :ks: PLEASE?!?!?!?!?!?

Try three small eggs (or two large eggs) with one medium potato. I usually boil the chopped potatoes and onion for a bit before throwing them in the olive oil for a quick fry. I also add a tiny bit of milk to the egg mixture. Timing and heating have been only problems I've run into. I understand the disasters that come along with making tortilla. The first recipe I recieved called for 1 kilo to one egg; I think something was lost in the translation. Happy cooking!

from recipes TORTILLA DE PATATAS

The tortilla is a way of life in Spain (and worth it!)

For 4 to 6 persons: 1 cup olive oil, four large potatos
(peel and cut in circles about 2mm thick; salt to taste;
one large onion, thinly sliced; four large eggs.

Some people add thin slices of red pepper together with
the onion.

Heat the oil in a 9-inch skillet, add potatos, one slice at a time so that
they don't stick. Alternate layers of potato and onion. COOK slowly, medium
flame. DO NOT FRY!! Turn ocasionally until potatoes are tender, but NOT
brown. They must be loose, not "in a cake". Beat eggs in a large bowl with
a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing
them so that eggs cover them completely. Let sit for 15 minutes.
Heat 2 tbsps of the oil in large skillet. Add potates-egg mixture, spreading
quickly.Lower the heat to medium-high.Shake pan to prevet sticking (crucial
step!!) When potatoes start to brown, put a plate on skillet and turn around,
adding another tbsp of oil. Brown on the other side. Can flip three or four times
for better cooking. Serve with Marques de Caceres or Vega Sicilia (forget
about French wines.)

Marcela! Never mind forget the French wines! Forget making the tortilla yourself! Just buy the wine, buy the tortilla and enjoy! I have a son who eats nothing but tortilla (and has been known to send one back in a restaurant if it is not correctly cooked! (and he was not very old when he did that)).

I have tried every which way to cook a tortilla properly and just cannot do it. I am so envious when I out at fiestas and watching them being made one after another on those tiny gas rings!!!

Thanks so much! I will definitely try it and let you know how it turns out!

Here's the problem I always have. Maybe someone can offer me the solution.

Whenever I make a tortilla, the outside looks right, but when I cut into it, the egg is still runny. It's not that I'm not cooking it long enough I don't think because if I cooked it much longer, the outside would get too dark. Any suggestions???

Anne

Hi Anne, try the following...

� Turn the flame down on the burner. Less heat for a longer time will cook the middle without burning the outside.

� If you are just flipping it once to cook the other side once one side is done, flip it various times back and forth instead.

If the above fail...

� Make the tortilla thinner hence it will be easier to get the inside cooked w/out burning the outside.

Saludos,
jer...

QuePasa, that�s how it�s supposed to be!! Well, according to my son the tortilla king!! That is why he used to send them back in restaurants, cos he would always ask for poca hecha, and if it didn�t "run" when he cut it, it just had to go back!!

Jejejeje, yes but "slightly runny" inside and "uncooked egg" are 2 VERY different things

Paloma (pim) made a few of THE BEST tortillas I have ever eaten for our BarBQ last Sunday . Maybe she will see this thread and help us out?

Saludos,
jer...

Whever I try and make a tortilla....It gets all sloppy when I try to flip it.

My gf's mom bought me a giratortilla! to help me solve this, but alas...


Any ideas?

Thanks Jer!

There's not really a "secret" or anything....
Basically, Jer's two tips above along with a little experience to 'cogerle el truquillo' should do; you can also stick a tothpick or the fork gently, and right in the middle of the tortilla, when you are doubtful to check its consistency.

:cheers:

I cannot say the relation eggs-potatoes but I know if it's OK when I look to them mixed, the eggs must be well mixed with the potatoes and cover them, if not, you can take a small tapa of fried potatoes while you finish the tortilla (put the eggs and add the potatoes, so the potatoes you don't need won't have egg), I usually do this intentionally. Or you can add more eggs if you didn't have enough. As Paloma said, you'll get experience. I would recommend to do it with more egg the first times..

Pim:

As you have been declared the resident tortilla expert-what is your recommended egg to potato ratio? Any other tips? Please???

Mrs Laidback love Tortilla Espa�ola, so I�ll be trying this as well! It can�t be that hard, can it madsue???

The Rat Dog loves tortilla, and is happy to devour the "accidents"! (However, Irene makes a good tortilla and they don't last long enough to be considered leftovers.)