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I would use boiled or fried potatoes inside other recipes like the Spanish tortilla which has usually a salty taste. Depending on how I cut the potatoes however, sometimes there is too much contrast between how salty mix and the potato chunks.

I wonder if there is a way I could salt the potatoes correctly before adding them to de mixture.

For instance, for the tortilla I mention, the spuds are cooked in olive oil for about 30min. Adding salt to the oil while cooking had little effect. I was thinking about leaving them in salty water for a while, but that would take a long time and pre-boiling it, doesn't seem to fit the recipe.. so..?

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Are you salting the potatoes after they've been fried, or only salting the egg mixture? I've never had a problem, but I also keep my potato cut rather thinly, so there's not a large volume of interior potato that would be unseasoned. –  Joe Aug 17 '12 at 20:14
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I usually add salt to the cooked potatoes and to the egg mixture. Thinking of it, it might have to do with the thickness I'm cutting it. Will make some try.. though was really wondering if there was a better way to do it. –  filippo Aug 20 '12 at 20:35
    
Janet Mendel's Cooking In Spain directs you to salt the egg mixture before adding it to the pan, and not the potatoes at all. That seems likely to just perpetuate the flavor contrast you don't like though. –  FuzzyChef Aug 21 '12 at 6:12
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I'm with Joe. How thick do you cut your potatoes? –  BaffledCook Aug 21 '12 at 7:06
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As an aside - should never add salt to anything while it is in oil... Salt will dramatically hasten the break down of oils when the oil is at a high temperature. –  mrwienerdog Aug 21 '12 at 12:09
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1 Answer

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.

tortilla de patatas - paso 7

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