I keep trying, have followed several recipes that claim to be the way to a perfect tortilla but I always have the same problems. Potato - if I just cook it in oil it stays hard and sometimes goes brown. If I boil the potatoes a little first this is better but less flavoursome. The egg - impossible to get it right, the outside is rubbery and the inside still runny.
Colour - too dark on the bottom. I bought a slice the other day from a Spanish Grocery in Bristol, it was sublime, the potato seemed to be in tiny slice and it was yellow all over. Me are always edible, and get eaten but I'd like to make a really really good one - can anyone advise me?
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How do you make the perfect Spanish Tortilla?
21 replies
ExConstance · 19/07/2016 09:50
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