Wash and cut the potatoes into thin slices. Heat the oil in the pan, and add the
potatoes and salt. Fry, stirring occasionally. Tip: If you
prefer the potatoes to be soft, use a spatula to mash them as they are frying.
As soon as they are a golden colour, remove from the pan and put the potato mixture
either in a sieve or on kitchen paper, so that as much oil as possible drains
away or is absorbed.
2: Beat the eggs well with a pinch of salt,
and add to the potatoes. Mix well.
3: 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. Tip:
shake the pan gently as you move the mixture, so that none sticks to the bottom. 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.
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.
Use quality ingredients:
- 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...
us your favourite recipie