This was my fourth attempt, with my previous three attempts ranging in taste from "pretty burned" to "meh." As I am now a vastly improved chef after five months here on my own, this time I really gave it my best effort to make a tasty tortilla. I made it in the traditional style, using only potatoes, eggs, and cheese, seasoned with salt, garlic, and parsley.
When the tortilla first hit my taste buds, my immediate thought was, "Qué rica (very tasty)." I am only joking, but this attempt was by far my best tortilla to date. The potatoes were cooked just enough, a bit soft in the middle and crispy on the edges. I very slightly overcooked the eggs but did not burn them. I would give it a 7/10. Acceptable, and I am satisfied with my progress, but still not nearly up to par with the tortillas I have been served at restaurants here.
I used one potato, six eggs and two or three pinches of shredded cheese to make the tortilla. I peeled the potato and cut it up into small chunks, as even in size as I could manage. Then, I sautéed the potatoes in olive oil for several minutes while I cracked the eggs into a separate bowl. After draining some of the oil, I added the eggs to the potatoes and cooked the mixture on medium-low heat. I seasoned the mix with salt, garlic, and parsley, and added some pinches of shredded cheese. After about 5 minutes, the most important step came: la vuelta (the turn). To cook the tortilla evenly on both sides, I had to cover the pan with a large plate, flip the tortilla onto the plate, then slide it back into the pan.
