It is “the fastest tortilla in the world”, as chef Ferran Adrià named it, guilty of popularizing it.
In this modern version, fresh potatoes are replaced with bagged potato chips.
The chips give the tortilla a crunchy and tasty texture, but you have to know how to get the point
The potato omelette one of the star dishes of the Spanish gastronomy which in addition to crossing borders also has various cooking options. Preparing a good one requires a minimum of time and often requires patience when it comes time to peel the potatoes and fry them.
Low in fat, express, curd, without curd, with ham and even bagged potato chips, the options are as endless as tastes and cooks. Making the best potato omelette continues to be one of the challenges of many brave people in the kitchen. Aside from the eternal doubt about whether it should contain onion or not, recipes continue to emerge around this dish.
The tortilla chips from the bag is, without a doubt, one of the faster and it was neither more nor less than Ferran Adrià one of the first to encourage society to try their luck with this ingredient that has saved so many appetizers. The Catalan chef surprised a few years ago by showing a recipe for this typical dish using bagged potatoes, calling it the “fastest omelet in the world and very good.”
The bagged potato omelette is a quick and easy option for those who want to enjoy this classic Spanish dish without spending a lot of time in the kitchen. In just one minute, if the omelet is small, it can be ready. The procedure is easy, you just have to put the ingredients together and put them in the pan for a minute. Ferran Adrià recommends eating it rare, not letting the potatoes soak, the crispier the better, and using quality potatoes and eggs.
Bag potato omelette recipe
- Eggs (6 units for 2 people or 18 units for 6 people)
- Potato chips (70 g for 2 people or 210 g for 6 people)
- 0.4º olive oil (2 tablespoons for 2 people or 6 tablespoons for 6 people)
- Put a tablespoon of oil in a 25 cm diameter non-stick frying pan and heat it.
- Crack the eggs into a bowl and beat them until they are foamy.
- Add the potato chips without breaking them and let them rest for a minute. Put a pinch of salt.
- Add the mixture to the pan and stir with the help of a spatula.
- After 40 seconds, turn the tortilla over with the help of a plate.
- Put the pan back on the heat, add a tablespoon of oil and place the tortilla on the uncooked side. Leave it for 20 seconds and it will be ready.
It is a modern and quick version of potato omelettereplacing fresh potatoes with bagged chips. These are mixed and cooked with beaten egg to emulate the flavor and texture of the traditional tortilla.
Although it is not the same as a homemade tortilla made with fresh potatoes, the potato tortilla from a bag has a special charm for its unique creak. The chips give the tortilla a crunchy and tasty texture that makes it an irresistible snack.
It is a convenient option to take on a trip or for those times when you do not have the ingredients or the time necessary to prepare a traditional tortilla.
Source: www.telecinco.es
