Spanish potatoe omelette ‘Tortilla española’

Spanish omelette tortilla española is a popular dish in Spain that can be served either cold or hot. It is also served as a tapas dish. Although potatoes and eggs are the basic and often the only ingredients other vegetables can also be found accompanying it such as onions and, more rarely, red peppers, chives, artichokes, ham or even chorizo.

Spanish potatoe omelette (6 persons) ‘Tortilla española’:

• 8 eggs.
• 1 kg potatoes.

You peel and wash the potatoes. Cut the potatoes in small chunks and frie them in plenty of oil. Once they are fried, take them out of the oil and guard them. In the meantime, beat the eggs mixing the yolk and white very well. Then add the potatoes, and mix well, too.

Cover the ground of a frying pan with 3 tablespoons of oil. When heated, pour in the mixture of eggs and potatoes, keep on small heat and avoid that the omelett sticks to the pan.

Put a big plate or lid on the pan that covers it entirely, turn the omelett, and give it into the pan and bake theother side after having added a tablespoon of oil to avoid sticking.

It can be served with mayonnaise.