- 4 Eggs
- 1/2 kilo potatoes
- Olive Oil (one glass)
- Salt
- Wash and cut the potatoes into thin slices. Heat the oil in the pan, and add the potatoes and salt. Fry, stirring occasionally. If you prefer the potatoes to be soft, use a spatula to mash them as they are frying. When they are a golden colour, remove from the pan and it is important thatthe oil drain in a colander or on a plate with paper towels.
- Beat the eggs with a little salt and once they have been beaten add the potatoes, mixingwell with the beaten egg.
- Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil. Once the oil is hot, add the potato and egg mixture. Move skillfully shaking the pan so the tortilla does not stick. Once the omelette seems to be cooked, use the lid of the frying pan (or a large plate) to tip the omelette out of the pan, add a little more oil and slide the omelette in again, this time putting the less cooked side first into the pan (it's easy, just have to do it safely) . If you need to repeat this step, so that the omelette is perfectly cooked and golden on both sides, you may do so. This omelette is delicious hot or cold.
- And that's our omelets.
Exist other types of tortillas, for example:
- Spanish omelette with onion and potato: the process is the same. All you have to do is cut two onions into thin slices, and add them to the oil just after adding the potatoes.
- Spanish omelette with almost anything: other ingredients Spaniards sometimes use in their omlette recipies include ham, cheese, mushrooms, artichokes, spinach, chorizo...
I hope you enjoy this typical Spanish dish.
