Even at the risk that I take crastino anger, and rightly so, I am about to relate what over a month ago was a test of the famous Potato Omelet Raw we are trying to recover from avulenses grandmothers.
In my case and given the initial conclusions of crastino used 3 medium potatoes, 1 small onion, 4 eggs and a little salt. What I particularly favor thinking that cooking the potato and onion was, rather than cut with a knife, put through a pretty big cut grater made of potato and onion small strips of small thickness.
After mixing all the deposited raw ingredients in a pan with a little oil and cook uncovered was for 45 minutes on one side and nearly as many on the other. It's funny because as you can see in the picture the toritilla was extremely juicy, very pailiducha and onion was somewhat crude, unlike the potato was ready. Its flavor somewhat "disjointed" I understand that the lack of cooking the onions and most importantly, to cut the potato in this way let much water, which not only taste slightly doctored the preparation, but was also to blame pegase that, and that it was nonstick skillet.
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Conclusions of the third attempt:
Before the furnace will try another attempt with the pan, the ceramic gets a very low temperature that I can do very well. On the other hand cut traditional potato and onion fine, the fire will be stronger when the take and what will go down immediately and cook covered with times similar to those mentioned.
[...] Challenges in our research section, and although we have yet to finish to get the Raw Potato Tortilla, I think it's time to schedule a new challenge in our [...]
Thanks and welcome to Blog Cocoman. We give a detailed estate information and Avila, certainly very valuable. We'll try and I will comment.
We look forward seeing you here and thank you very much again!
Good jlastras.
Let's see if I help in something. just this last bridge I ate made by my aunt Julia in Velayos (Avila). I am of Estepona but my mother's family is Velayos, with origins in Mironcillo (the Sale of The Tail caught in that way, but it has nothing to do ...)
She makes it clear espumandolas beat separately as much as possible, almost stiff, and well beaten yolks, mix well and then carefully (my grandmother and aunts were doing it until the flesh for the traditional omelette). Mix finely chopped potatoes and onions, egg, in proportions not tell, but probably will be the ones you used your (to take into account the increased volume of beaten egg).
Check the oil, in generous quantity, and warms a little, but enough not to fry, and next, with medium heat, a little high pour the mixture, stirring a little, so that the egg "make crust", a minute watching the fire, that do not brown too much, and to seal the tortilla back another minute. What I say of the crust to be to isolate the potato and onion and they do not burn on contact with the plate of the pan (although caramelized gustito to ...).
Lower the heat to low and cover. She gives him a half hour of cooking well, with its twists and tested with a fork the firing of the potato.
Comes out very good. In the village the gas burner is, but according to her comes out better in vitro from home. Perhaps the consistency and temperature adjustment vitro better simulate the fire of straw.
I want to try it one of these days. It occurs to me even make it with onions or zucchini instead of potatoes.
Greetings from Estepona,
Cocoman
Crastino Thanks, I think we are close, to see if they finish off.
Jlastras Congratulations, we are close to it. Of course it was a great approach, of course not realistic as other "ghostly and unreal" circulating on the network portals of famous chefs and robins.
A hug