Spanish potato omelette / Tortilla de patatas
colander, bowl, frying pan
- 2 potatoes
Peel and wash the potatoes. Then, cut them in thin slices (like the thickness of a coin).
- 1 pinches salt
- olive oil
In abundant oil, let the potatoes cook on medium heat for about 20 minutes. Add a bit of salt. You want the oil to cover the potatoes. Every 5 minutes, stir the potatoes to make sure that all the slices are cooked.
After 20 minutes, the potatoes should look this way. I personally love when some potatoes are a bit toasted.
This step is very important. Use a colander to remove the extra oil. You don’t want the omelette to be oily.
- 2½ eggs
While the potatoes are in the colander, beat the 5 eggs. Then, add the potatoes to the bowl. Let the mixture rest for 5 minutes.
- frying pan
Last step! Set up the omelette. I usually do 1 minute and 10 seconds (1:10) for each side. I like the omelette to be a bit soupy, more “liquid”. If you like it to be more cooked, just let it cook for more time!
Delicious! I hope you enjoy this traditional dish from Spain :)