- Peel and cut the potatoes into brunoise (large cubes). Wash the cut potatoes and drain well (we must remove the starch, which is one of the main reasons potatoes can stick to the pan, so it's important to clean them after cutting). You can also use a bit of paper towel and press it on top to dry the cut, cleaned potatoes.
- Finely chop the onions and dice the peppers into small cubes.
- Place the De Buyer tortilla pan over the heat on medium and let it warm up slightly.
- Add a splash of oil and sauté the onions, peppers and potatoes until the potatoes are cooked, always over low heat. Season with salt and pepper.
- When done, drain the contents, leaving the fat in the pan (you may find it useful to use a skimmer, they're great for removing and draining, and you won't damage the pan because it's carbon steel).
- In a separate bowl, add the eggs and add salt (I like to add the salt now, before beating, because I can see the salt I'm adding per egg). If you like, add a touch of freshly ground pepper with a grinder. Beat the eggs as for an omelette (beat, but minimally).
- Add the sautéed mixture and peppers to the eggs, and stir to mix everything well.
- Reheat the pan and, once hot, pour in the mixture. Cook on high heat for 1 minute then reduce to low heat for 3-4 minutes. Flip the tortilla using a plate or a tortilla-flipping lid and finish cooking it for 2 more minutes on low heat.
Enjoy the flavors of tradition!
Tips and tricks for cooking your tortilla in a cast-iron pan
Clean the potatoes well after cutting to remove the starch, which helps prevent them from sticking to the cast-iron pan.
Use paper towel to dry the cut potatoes and make sure they're as dry as possible before cooking (aside from removing the starch, you'll avoid possible splatters that occur when water droplets contact hot oil).
Heat the cast-iron pan over low/medium heat before adding ingredients so it warms evenly.
Use oil to sauté and cook the ingredients over low heat; this promotes even cooking without sticking.
It's important to drain the cooked ingredients well, keeping the fat in the pan, which can be made easier by using a skimmer that won't damage the carbon-steel pan.
Reheat the pan after mixing the ingredients to ensure it's very hot before pouring in the tortilla mixture.
Start cooking on high heat then reduce to low to achieve the desired doneness and avoid burning or sticking. Remember it's important to always cook at the appropriate temperature
(it's not necessary to always have the heat at maximum)
: Iron retains heat very well, so high temperatures are not always required. Once the pan is hot, you can often lower the flame and the pan will do the rest.)
