- 500 gr potatoes
- 150 gr onions
- 5-6 eggs
- Olive oil, salt, granulated black pepper
Cut the onions in “Emincer” style and sauté them in a frying pan with a bit of olive oil& salt. Peel the potatoes, quarter them and slice finely. Put 6-7 spoons of olive oil into a pan, heat it and add the potatoes into the hot oil. Cook the potatoes by stirring occasionally until they have a color of caramel (Maillard process). Drain the oil of onions and potatoes. Beat the eggs in a large bowl, then add the onions, potatoes, salt and black pepper into the eggs. The texture should be like the cake batter. If it is necessary, add one more egg. After heating 1 spoonful of olive oil in a griddle or a Teflon pan. Once the oil is heated add the egg-potato mix. Once the base has the golden color, to turn it over, slide it onto a plate and put another plate on top, turn the whole thing over and slide it back into the pan to finish cooking. Once cooked, transfer to a plate and serve the tortilla warm.
- The texture should be like cake batter (neither too liquid nor too solid)
- Onions should be cooked until they get soft but not brown.
- The thickness of the tortilla should be around 3 cm. The thinner would be too dry, the thicker would be raw.
*Emincer: Cut in regular thin sheets, bulbs or roots.
*Maillard Reaction: It is a complex set of chemical reactions between proteins and sugars in foods when they are heated. Darken by heat a food containing sugars. The Maillard reaction is responsible, therefore, for the color and flavor of foods during the different forms of cooking, the process begins when the reaction between one molecule of carbohydrate and an amino acid occurs either free or as part of a protein chain, the result is a new structure whose instability experiences new changes resulting in hundreds of different compounds. In parallel a reaction that gives the brown color and a complex nuance of flavors from multiple compounds occurs.