Truita de Creïlles (Creamy Potato Omelette)
★★☆☆☆
Ingredients
- 400g starchy or general-purpose potatoes, peeled
- 80g white onion (optional)
- 3 Tbsp extra virgin olive oil (44.4 ml)
- 6g salt
- 4 medium eggs
Instructions
- Preheat oven to 200°C (convection). Slice potatoes into 5mm segments, onions into 1cm pieces.
- Mix potato, onion, oil, and salt. Spread on oven tray. Bake 10 minutes, stir, bake 5 more minutes until edges brown and tender.
- Roughly beat eggs so yolk and whites aren't completely blended.
- Transfer baked vegetables into eggs; crush with fork (creates creamier tortilla).
- Preheat non-stick pan (16-18cm) to medium-high. Pour mixture in, quickly stir outside to inside, flatten.
- Cover, cook 2 minutes over low heat. Flip onto plate, slide back in for second side.
- Cook until inside feels runny (check with knife). Remove — residual heat will continue cooking. Adjust in microwave if too runny.
Wine Pairing: Light White (Verdejo) — Spanish white with traditional Spanish tortilla