This is one of my favourite dishes, and it is so easy to cook that everybody can do it!
Omelette can be served hot, just after cooking it, or you can save it for the following day. In Spain we usually have omelettes at picnics or parties, because it keeps all its flavour and freshness for hours.
So here you have another recipe you can put into your lunch box and take it anywhere!
Ingredients:
Serves 4
1200 g. of white potatoes
500 ml. of extra virgin olive oil
5 eggs
Salt
Difficulty and cooking time:
Easy
40 minutes
Preparation:
Peel, wash and cut the potatoes, and add as much salt as you like.
Put the extra virgin olive oil in a frying pan and add the salted potatoes once the oil is hot enough.
Stir-fry the potatoes over a medium heat for 20 minutes, and in the meantime whisk the eggs.
Strain well the potatoes using a straining spoon and put them into the bowl with the beaten egg.
Mix everything thoroughly using a fork or a whisk.
Take away the oil from the frying pan and save it to cook other recipes. (Olive oil can be used several times keeping all its flavour and properties) Add this mix to the frying pan.
Cook the omelette for a minute over a medium heat.(Always use a non-stick frying pan)
Once the omelette base is ready and it slides on the frying pan, cover the omelette with a plate and turn it over.
Hold the plate firmly and turn over the frying pan.
Now cook the other side of the omelette for a minute.
And now it is ready to serve.
I hope you like "Tortilla" as much as I do.
See you soon
Maria
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