The Ultimate Tasty Tortilla Your Whole Family Will Love

Today we're going to make a very special Spanish omelette because to the traditional Spanish omelette besides onion We're also going to add pepper peas and chorizo The result is a hearty juicy flavorful omelette perfect for family meals To prepare this omelette you need very simple ingredients The ingredients are very simple Obviously potatoes we will also need a chorizo a piece of pepper and four eggs peas and salt and the first thing we'll do is peel a few potatoes until they weigh about 3 quarters of a kilo around 700 grams and Make sure to cut them well, so they're thin slices and not too big pieces See how easy it is to cut slowly So you get really really thin slices, and then you chop them all together That way you always end up with small pieces of similar size You don't need it to be perfect, but each piece of potato should be about the same size That way it'll cook evenly I'm going to start frying the potatoes in plenty of oil which I already have hot Just drop them in and give them a little stir so they don't stick to each other The idea is for them to be tender and cooked through they don't need to be completely crispy on the outside But they should be well cooked While the potatoes are cooking. It's a good time to prepare the rest of the ingredients as well. I recommend chopping the onion very finely so it gives all its flavor and that juicy touch But we don't notice its texture, so let's get to it. I slice and then chop the strips The same goes for a good piece of red bell pepper Freshly washed and perfect for adding its characteristic flavor finally a chorizo The trick is to cut it in half so you can make two strips and then cut them into small pieces See there Thanks to a well-sharpened knife and a little bit of patience. We're getting our tortilla paisana ready and Here I have six eggs. I'm going to get them ready as well. So I break the yolks and mix them quickly with a fork You don't need to beat them too much or incorporate too much air Just enough so the texture is uniform then we add enough salt for the whole omelette and mix quickly Since it's going into the eggs. It will distribute very quickly and here I have a plate with a couple of paper towels or kitchen paper and I'm going to put the potato directly on them so they can absorb the excess oil We also start with the onion we're going to cook it until it's nice and soft as well Enjoy your meal So I use that time and cook the onion in a little bit of oil Stirring it from time to time until it's translucent and very soft Then we add the red bell pepper add the red bell pepper and cook it a little as well Since we want it soft and well mixed in good Don't rush because a good sofrito over low heat Slowly is the key to an even juicier omelette now for the ingredient that will give today's omelette its special touch and Now we let it cook in here for a bit. So it releases all those delicious flavors Now I add as I mentioned the chorizo You can see it starts to release its juices quickly and we're also going to stir it around for a minute So it releases them even faster It smells so good onion pepper chorizo With this it's definitely going to be delicious. I add 100 grams of peas and now I've got all the magic in the pan Mix well and cook them just a little I don't like the peas to be overcooked. So one or two minutes is enough Besides being delicious look at that combination of colors Now we add the potato and pay attention because this might be the most complicated part of the day Because we have to mix it in the pan and if we have a pan of the right size in this case 20 centimeters in diameter It's very important to do it carefully Almost from the bottom up with folding motions So that everything is well distributed, but nothing spills out We mix everything carefully so it doesn't spill out of the pan Finally the egg Spread it well over the whole surface and let it cook on medium heat Never put it on high That will guarantee it cooks perfectly both on the outside and the inside and Check out this trick work lightly with a spatula and the egg is ready the sides, too You can use a spatula or a rubber spatula on the edges That will make sure it keeps its shape and doesn't stick when you try to flip it subscribe and The most delicate moment The trick is to put a large plate on top and it should be slightly damp so that it's easy to slide it back in Later, then we put it back in the pan so it can cook on the other side Thanks to the trick of dampening the plate slides without any problem and you can let it fall exactly where you want in the center of your pan One last movement just like making a little circle with the pan so it slides and Cook it until it's set on the bottom as well in this case much less time than before Just until it sets on the bottom Inside it's already going to be ready and look how amazing this big omelet looks a country-style Spanish omelet that we've made without any difficulty Look at those colors in that aroma potatoes peas onion pepper and chorizo a Country-style Spanish omelet that's full of flavor Paisana is Paisana full of vegetables a soft mix but it's balanced on the other side by the strong punch of flavor that the chorizo gives you a Fantastic combination, but I have one question left Are you one of those who prefers to eat the tortilla? Just like this with a piece of bread on the side to mix it up Or do you go straight for the sandwich if you're someone who likes bread on the side you're on my team Another important thing is that this tortilla is delicious right after you make it, but also a few hours later So you can prepare it in advance and take it with you for a day when you're going to the mountains the beach Or you just can't cook at lunchtime How wonderful it's delicious