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The spanish omelette is one of the most famous recipes in Spain, with lot of variations. Usually we make the “tortilla española” with eggs, potatoes and olive oil, but sometimes we use also onions, peppers or even “chorizo” (red sausage).

Ingredients: 4 pers.
1kg. Potatoes ?6 medium sized eggs—Salt—Olive oil—20cm round non stick frying pan


Preparation:
Peel the potatoes and cut into medium sized squares. Sprinkle with salt and fry in hot olive oil until they begin to go golden. It’s better if they are not well cooked and are almost boiled in the oil, so that the omelette is moister. Drain and set aside.

Lightly beat the eggs with a little salt. Mix with the potatoes. Place a small amount of oil in the frying pan and heat. Pour the mixture into the pan and cook on a low heat for 15 minutes or until you see it going golden. Do not overcook as it will dry up

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