Today, I'm going to tell you how to make one of the most famous dishes in my country, Spain: Tortilla de Patatas. A mix of food and art as you can see in this picture ;D

But it won't be a normal potato omelet. I'm going to tell you how to make the best potato omelet in Spain. The potato omelet with caramelized onion served at the pintxos bar "Juana la Loca" (Barrio de La Latina, Madrid). I, who have tried it, can guarantee you that it is delicious, and if not too much curdled, well better (you can see the photo example).

Spanish Potato omelette recipe with caramelized onion: Tortilla de patatas

Ingredients of potato omelet with caramelized onion:

1-2 large onions or 2-3 small onions
6 tablespoons sugar (blanquilla or morena)
1 shot of Modena vinegar
1 large potato or 2 medium potatoes
4 eggs (L)
Olive oil and salt

Preparation and comments:

1. Make the caramelized onion. Cut the onion into julienne pieces and poach it with a drip of olive oil until it turns transparent. Then add the sugar, stir and continue to poach over medium heat. Allow the sugar to caramelize for a few minutes (the mixture turns brown).

Add a splash of Modena vinegar (contributes better color than white vinegar and is somewhat sweet) and stir for a couple of minutes. Remove and leave to cool.

1. Prepare potatoes and eggs. Cut the potatoes into slices, add salt and fry in plenty of oil (medium heat after a first heat stroke). Drain the potatoes and let them cool a little. Beat the eggs and add the fried potatoes, leaving this mixture to rest for a while (with 5 minutes would suffice, but I usually leave it about 1 h). After the rest, add the caramelized onion to the mixture.

2. Make the potato omelet with caramelized onion. Pour the mixture of potatoes, eggs and caramelized onion into a frying pan with a little oil. Place the tortilla on one side and turn it over with a plate or turntable. You can give it some more twists and turns, if you think it's necessary, but don't curl it too much! (actually this really depends on your tastes).

3. Present and eat at room temperature (not cold)....

Note: Adding caramelized onion at the last minute is based on looking for the contrast between sweet onion and salted potato. If mixed earlier, the sugar could be transferred to the beaten egg and the final result would look like a traditional omelet to which sugar has simply been added.