hh on Nostr: OK, you asked for it: 0. Previous understandings: a) Use only extra virgin olive oil ...
OK, you asked for it:
0. Previous understandings:
a) Use only extra virgin olive oil
b) For all steps, use low heat.
c) Iron pan is better than teflon-coated for cooking the omelette itself. For the quantities I use, a small pan pf around 21 cm diameter and 5-6 cm depth is perfect.
d) For two people: one medium-large potato (450-500 grams), one whole small-medium sized onion (200-250 grams), 3 whole eggs plus one yolk.
1. Caramelize onions (absolutely forbidden to add sugar, recommended to add salt to help remove water)
2. Drain onions of all excess oil in a colander
3. Slice potatoes. 2-3 milliliters thick but no need to obsess. Wash them afterwards, to remove starch.
4. Confit sliced potatoes. I personally like them on the fried side, rather than an orthodox confit. It's a matter of taste. (Also olive oil is crazy expensive this year, so better to patiently kind of fry them with little oil like I did, instead of fully submerging them).
5. Drain 'tatoes of excess oil. You can use the same colander in which you drained the onions.
6. Mix the potatoes and onions together in a deep bowl. Again, some people don't mind breaking the potatoes, but I like them as whole as possible, so I rather toss them around instead of mixing them with a spoon or something. Let it all cool down, so the eggs don't get cooked when you add them in the next step.
7. Add the eggs. Some people like to mix the eggs separately, then pour them. I prefer to add them whole, and gently mix them directly in the bowl with the potatoes and onion.
8. Heat up the pan, coat in olive oil. Lower the heat. Toss the mix evenly. In about one minute, you should be ready to flip it around. Do not attempt to literally one-hand flip it like a French omelette. You will fail. Use a plate.
The key is: everything is already cooked before you add the eggs, so what you're doing really is just cook the external layer of egg, while leaving the inside not "raw" but creamy (hence the extra egg yolk). The amount of oil in the pan is a tricky thing. I use just a coating, barely any thickness. After I flip it, I coat it again. Too much oil, and the omelette will be... oily and gross. Too little, it may stick, which is the worst possible outcome... Use very low heat, like the lowest possible. An overcooked or burnt omelette is a bad experience. So is a broken omelette. Practice makes perfect. When you get the hang of it, you won't stop making it, and you'll eventually branch out to other ingredients like white beans, zucchini,, cod, sausages, erc.
0. Previous understandings:
a) Use only extra virgin olive oil
b) For all steps, use low heat.
c) Iron pan is better than teflon-coated for cooking the omelette itself. For the quantities I use, a small pan pf around 21 cm diameter and 5-6 cm depth is perfect.
d) For two people: one medium-large potato (450-500 grams), one whole small-medium sized onion (200-250 grams), 3 whole eggs plus one yolk.
1. Caramelize onions (absolutely forbidden to add sugar, recommended to add salt to help remove water)
2. Drain onions of all excess oil in a colander
3. Slice potatoes. 2-3 milliliters thick but no need to obsess. Wash them afterwards, to remove starch.
4. Confit sliced potatoes. I personally like them on the fried side, rather than an orthodox confit. It's a matter of taste. (Also olive oil is crazy expensive this year, so better to patiently kind of fry them with little oil like I did, instead of fully submerging them).
5. Drain 'tatoes of excess oil. You can use the same colander in which you drained the onions.
6. Mix the potatoes and onions together in a deep bowl. Again, some people don't mind breaking the potatoes, but I like them as whole as possible, so I rather toss them around instead of mixing them with a spoon or something. Let it all cool down, so the eggs don't get cooked when you add them in the next step.
7. Add the eggs. Some people like to mix the eggs separately, then pour them. I prefer to add them whole, and gently mix them directly in the bowl with the potatoes and onion.
8. Heat up the pan, coat in olive oil. Lower the heat. Toss the mix evenly. In about one minute, you should be ready to flip it around. Do not attempt to literally one-hand flip it like a French omelette. You will fail. Use a plate.
The key is: everything is already cooked before you add the eggs, so what you're doing really is just cook the external layer of egg, while leaving the inside not "raw" but creamy (hence the extra egg yolk). The amount of oil in the pan is a tricky thing. I use just a coating, barely any thickness. After I flip it, I coat it again. Too much oil, and the omelette will be... oily and gross. Too little, it may stick, which is the worst possible outcome... Use very low heat, like the lowest possible. An overcooked or burnt omelette is a bad experience. So is a broken omelette. Practice makes perfect. When you get the hang of it, you won't stop making it, and you'll eventually branch out to other ingredients like white beans, zucchini,, cod, sausages, erc.