Tortilla (tea) s
They are easy to cook, right?
We’ll see.
The first thing to remember is that you need the proper size of pan. This is more important than you think. Too big and the tortilla will dry out; too small and will not cook well.
As a basic guide, you need a 6-inch skillet for a two-egg omelette and a 10-inch skillet for a four to six egg omelette. That is, 6 in. and 10 in. respectively. Which, quite practically, is about the size of the saucepans you should have in your kitchen anyway.
The second most important thing is not to beat the eggs.
I’ll repeat it for all those chefs who think they can cook tortillas: NOT beat the eggs.
Instead, give up the habits of your life and mix the yolks with the whites with a knife blade. Season with salt and freshly ground black pepper.
Heat your empty skillet over moderate heat, add a good amount of butter, turn up the heat, and turn to coat the bottom and sides of the pan.
When the butter forms a little foam in the egg mixture, stir it and then immediately for the eggs in the skillet.
Shake the pan to spread the mixture evenly. Now, with a fork or a thin spatula, remove the cooked egg from the edge of the pan and let the raw liquid run into the space created.
When the tortilla is almost cooked, but the surface is still soft and runny, flip one edge of the tortilla toward the center of the pan so that it folds. Next, slide the unfolded edge onto a warmed plate, rolling the folded edge over the top as you do so.
An omelet cooked this way requires no filling, except perhaps some fresh chopped herbs added to the egg mixture about 15 minutes before cooking.
What’s that? Oh yeah, okay; if necessary, you can use olive oil instead of butter.
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