[HELP] How I can cook a spanish Tortilla without ONION?

[jmanuelcorral]

Help needed with

How I can cook a spanish Tortilla without ONION?

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Answer:

To cook a Spanish Tortilla without onion, you can follow the general steps and ingredients from the provided context but simply omit the onion from the recipe. Here's a simplified guide:

Ingredients

• Potatoes: 700g
• Eggs: 6
• Salt
• Olive oil

Instructions

1. Prepare the Potatoes: Peel and cut the potatoes into thin slices or small cubes, depending on your preference.
2. Cook the Potatoes: Start by adding the sliced or cubed potatoes into a pan with cold olive oil. The oil should just cover the potatoes. Cook them at a low to medium heat, stirring occasionally, until they are soft but not browned. This process is similar to confit, making the potatoes creamier.
3. Beat the Eggs: While the potatoes are cooking, beat the eggs in a large bowl and season with salt.
4. Combine Potatoes and Eggs: Once the potatoes are cooked, drain them from the oil and add them to the beaten eggs. Mix well to ensure the potatoes are fully coated with the egg mixture.
5. Cook the Tortilla: Heat a tablespoon of olive oil in a non-stick frying pan. Once hot, add the potato and egg mixture. Cook over a medium heat for about 3-4 minutes, then carefully flip the tortilla to cook the other side. You can use a plate or a double pan to help flip the tortilla without breaking it.
6. Serve: Once both sides are golden and the eggs are set, the tortilla is ready to be served. It can be enjoyed hot or cold, as a main dish, side, or even in sandwiches.

By omitting the onion, you'll still achieve a delicious Spanish Tortilla de Patata that maintains its traditional essence.

[github-actions[bot]]

Answer:

To cook a Spanish Tortilla without onion, simply follow the traditional recipe for Tortilla de Patata (potato omelette) but omit the onion from the ingredients list. Here's a simplified version of the recipe without onion:

Ingredients

• Potatoes: 700g
• Eggs: 6
• Salt
• Olive oil

Instructions

1. Prepare the Potatoes: Peel and cut the potatoes into thin slices or small cubes.
2. Cook the Potatoes: In a large frying pan, add enough olive oil to cover the bottom of the pan. Add the potatoes and cook them over medium heat until they are soft but not browned. This process is similar to confit, starting with cold oil and slowly cooking the potatoes to make them creamier.
3. Beat the Eggs: While the potatoes are cooking, beat the eggs in a large bowl and season with salt.
4. Combine Potatoes and Eggs: Once the potatoes are cooked, drain them from the oil and add them to the beaten eggs. Mix well to ensure the potatoes are fully coated with the egg mixture.
5. Cook the Tortilla: Heat a tablespoon of olive oil in a non-stick frying pan. Once hot, add the potato and egg mixture. Cook over medium heat for about 3-4 minutes, then carefully flip the tortilla to cook the other side. You can use a plate or a double pan to help flip the tortilla without breaking it.
6. Serve: Once both sides are golden brown and the eggs are set, the tortilla is ready to be served. It can be enjoyed hot or cold, as a main dish, appetizer, or snack.

This version of the Spanish Tortilla omits the onion, focusing on the creamy texture of the potatoes combined with the eggs, and is still a delicious and traditional dish.