fryingpotatoes
I cut the potatoes up. I boil them for 7 minutes and then I fry them 15 min in some olive oil, but they fall apart quickly.
When I remove the water from the boiling pan after 7 minutes, the potatoes are already almost falling apart.
I have tried to fry potatoes without bowling them for a while, but they still weren't done.
How do I get the potatoes not to fall apart and get at least a bit crispy?
Add the salt in te bowl of egg and potato mixture, right before pouring the mix to the pan. You don't salt the potatoes you salt the whole tortilla.
Even if you use onion. The onion inside the Spanish tortilla tastes always sweet.
You probably should keep #3, but use a much higher temperature for the vegetables.
Non-starchy vegetables contain lots of water. If you shallow fry them at a leisurly pace, their juices flow out and stay in the pan, making everything a bit soft. You also get a bit less grilled-like taste.
If you saute them instead, you'll end up with dry vegetables. Their juices will evaporate the moment they hit the pan. When you add the potatoes, they will stay crisp.
You'll have to use a non-nonstick pan for that, it needs temperatures which will destroy a PTFE coating.
Best Answer
A few possible ways, which can, of course, be combined: