Spanish tortilla, I kinda messed up the flip but it should turn out good
Topped with some red wine reduction from a steak earlier this week.
>>21942341looks good i think maybe
>>21942370It was! Perfect for lunches this week
>>21942341spiders
That looks really nice op, this is on my list to make soon too
>>21942532Thanks anon. Do yourself a favor and slice the taters very thin, it will help maintain the structure of the pie slice. Mine started falling apart
>>21942341>messed up the flipJust get one of those double-sided tortilla pans.
>>21942584Perfect excuse to use mandolin it seems>>21942779Nahhhh, just get good. It's more fun.
>>21942783I don't own a mandolin. Are they easy to upkeep and clean?>>21942779I may if I decide to make tortillas more often, seems like a petty easy and tasty weekly lunch solution. Didn't know those existed, thanks.
>>21942801Yess, just considered a little dangerous. Most come with a cut glove and hand guard nowadays though. It's easy to not pay attention or guess wrong about how much of the vegetable you still have in your hand and cut yourself. Also cleaning.. my two major injuries in the kitchen have been from cleaning a food processor slicer attachment, and cleaning a mandolin lmaoI just wear the cut glove to clean it now though
>>21942361Very nice, and the bottom is just on the right side of dark, would absolutely eat
>>21942341>>21942361>>21942584I'm sorry man but this looks absolutely heinous, a tortilla is not supposed to be a carbonized mess with thin potatoes, it has to be slow-cooked, really slow, and it's morally wrong to have your potatoes in any other form than diced, you're going to hell faster than a sisterfucker who calls a sliced bread ham sandwich a hamburger. I'm not even Spanish but live close enough to have tortilla regularly and any run-down dive bar has better tortilla to offer than the pile of excrement you just showed. If it takes you less than 30 minutes to cook, you fucked up. First cook the onions halfway, add in the diced potatoes, and once they're cooked pour the beaten eggs and cover. Sllloooowwww cook. It's not time to flip before the top isn't runny anymore, and you can just do it by covering the skillet with a plate, flip it, and slide the tortilla back into the skillet. If it's any darker than an Andalusian's areola, it's overcooked. If it falls apart, your proportions are wrong and/or you didn't cook it right. Thank you for your attention to this matter.
>>21943006>onions
>>21943006I will take your comments into consideration the next attempt, thanks >>21943514fuck anyone not liking onions. grow up
>>21944196do not listen to him, he is wrong about a couple things. for example, many people prefer their omelette somewhat runny so waiting until the top is not runny anymore before flipping it is not strictly necessary. also, the potatoes should be thin and irregular, not diced, because it reduces the cooking time and improves the texture. some do prefer them diced, but they are a minority. he is right about cooking it slowly, though. you should not fry the potatoes, but simmer them in olive oil. regardless, spanish omelette is a war food meant to feed a lot of soldiers quickly and cheaply so worrying about what the ideal omelette should be like is retarded. as long as you loosely follow the recipe and only use eggs, potatoes, onions, olive oil and salt you should be good to go. the one here >>21942361 looks overcooked, but otherwise perfectly good.
>>21942341Nigga that's burnt.
>>21942341¡Dios mío, qué barbaridad!
if I made this shit I would become gay
I have family in Spain and they get big mad when I tell them this is just a crustless quiche
>>21945114>Having preferences is retarded peak /ck/
