- 4-6 medium sized potatoes peeled and thinly sliced ( I do mean thinly here, it makes a difference in the cooking time)
- 1 medium sized onion sliced
- 3-4 eggs
- An inch of olive oil in your frying pan
This is how you can make Tortilla de Patatas – Spanish omelette
Heat olive oil in a non-stick frying pan. Put the potato and the onion into the heated oil. Keep stirring and ‘chopping’ up the potato while frying.
Crack the eggs into a bowl and beat until frothy.
Once the potato and onion are soft and can be ‘mashed’ up. Remove them from the pan and add them to the eggs.
Mix the potato and onion with the egg in the bowl and season with salt. (optional)
Remove any excess oil from the frying pan. Put frying pan back on hob and pour potato/egg/onion mix into the pan. Cook for a few minutes (until it appears firm).
Using a large dinner plate, withdraw the frying pan from heat and put the plate over the frying pan. Toss the omelette on to the plate.
Put the uncooked side of the omelette into the frying pan and back on the hob.
After a few minutes, carefully, slide the omelette onto a large plate and allow it to cool or eat hot!