Potato omelette carbonara

Preparation

1. We put the potatoes and water in the glass and cut them into pieces. 2 sec., speed 5. We put them in the basket (there may be some very large pieces of potato left, we cut them with a knife) and rinse the potatoes under the tap until the water comes out completely clear, thus removing the starch.

2. Without washing the glass, add the onion and chop it. 2 sec, speed 5Using the spatula, we push the onion down to the bottom of the glass.

3. We place the butterfly on the blades, add the oil and cook. 8 minutes, temperature 120 ° C, left turn, speed 1. 

4. We add the potatoes, a little salt and program 16 minutes, temperature 100º, turn to the left, spoon speed.

    

5. Meanwhile, in a frying pan, brown the guanciale without any oil (it will release some as it cooks). Set aside.

   In a large bowl, beat the eggs with the salt and set aside.

6. Remove the butterfly. Put the potatoes in the basket placed over a bowl to collect the oil (reserve it to use later to cook the omelette and for other preparations).

7. Add the hot potatoes directly to the bowl with the eggs and stir well. Let them sit for about 5 minutes to allow them to thicken.

8. Add the guanciale with all its oil and the grated cheeses to the bowl of potatoes. Mix well.

9. In a frying pan with a little of the oil set aside, heat it up and add the tortilla. Flatten it well, re-curl the edges and cook over high heat until you like it:

   • 30 seconds on each side if we like it rare
   • 45-1 minute per side for medium texture
   • 1:30 minutes for very set tortillas

10. We decorate with more grated cheese on top. Enjoy!