Tuesday, June 28

Video: Quick potato omelettes: a catastrophe, two ‘meh’ and a discovery


The potato omelette is a dish that we have more than exploited: we have talked about its perfect formula, we have made it live, we have analyzed its packaged versions, told where they make it best and criticized the places where it is massacred. What we have never done is try the quick versions of the recipe that circulate on the internet, and that is what today’s Comidistest is about.

We prepare four tortillas accelerated potato – Ferran Adrià’s chips, one with a pressure cooker from the blog Mercado Calabajío, another with microwave, and a last with mashed potato. One of the recipes seemed a horror to us and two left us a bit indifferent, but the other one we were enthusiastic about. If you want to know what it was, you will have to watch the video above. Take bait! Long live the clickbait! Muahahahahahahaha!

OMELET OF POTATO CHIPS

Recipe from the book Family food, of the team of elBulli and Ferran Adrià.

Ingredients

For 4 people

  • 6 eggs
  • 70 grams of potato chips
  • 2 tablespoons olive oil
  • Shall

Preparation

  1. Beat the eggs until they are very fluffy.
  2. In a nonstick skillet, put a tablespoon of olive oil and heat over medium heat.
  3. In the egg bowl, put the potato chips and carefully stir with a spatula so that they are well covered. Leave soaking for a minute.
  4. Pour the mixture into the pan, distributing the potatoes well with the spatula. After 40 seconds, turn the tortilla, add a tablespoon of oil to the pan and cook the tortilla again for 20 more seconds.
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POTATO OMELETTE WITH A QUICK COOKER

Calabajío Market Recipe.

Ingredients

For 3 people

  • 4 eggs
  • 4 potatoes
  • 1/2 onion
  • Salt and extra virgin olive oil

Preparation

  1. Peel and cut the potatoes into thin slices. Chop the onion.
  2. In the speed cooker, coat the bottom with olive oil. When it is hot, add the potatoes and stir so that they are well impregnated.
  3. Add the chopped onion, cover and, once the pot has reached maximum pressure, cook for two minutes.
  4. Remove from the heat, remove the pressure, uncover and remove the potatoes. Scrape the bottom of the pot to avoid wasting the flavor of the caramelised potato.
  5. Beat the eggs, add the potato and cook in the frying pan upside down with a little oil like a normal omelette.

POTATO OMELET WITH POTATO PUREE

Ingredients

For 4-6 people

  • 6 eggs
  • About 200 g of mashed potato sachet
  • 1 onion
  • Shall
  • Extra virgin olive oil

Preparation

  1. Cut the onion into julienne strips and sauté it for 10-15 minutes over medium heat in a pan with two or three tablespoons of olive oil and a little salt.
  2. Prepare the mashed potato following the manufacturer’s instructions.
  3. Beat the eggs in a bowl, add the puree and mix with a few rods. Add the onion.
  4. Cook in the pan over and over with a little oil like a normal tortilla.

POTATO TORTILLA WITH MICROWAVE

Ingredients

For 3-4 people

  • 5 eggs
  • 4 potatoes
  • 1 onion
  • 3 oil tablespoons
  • Shall

Preparation

  1. Chop the onion into julienne strips and put it in a microwave-safe container. Add salt and oil and stir well.
  2. Cover and cook in the microwave on full power for 5 minutes.
  3. Meanwhile, peel the potatoes and cut them into very thin slices.
  4. Add the potatoes to the onion bowl, salt, stir, cover and cook in the microwave at maximum power for seven more minutes.
  5. Remove from the microwave, stir and repeat the process twice.
  6. Beat the eggs, add the potato and cook in the frying pan upside down with a little oil like a normal omelette.
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