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Spanish Omelete


Tortilla de patata


  • 1/2 kg of potatoes
  •   1/2 kg of potatoes
  •  4 eggs
  •   Olive oil
  •   Salt



Peel the potatoes, wash them and cut them into thin slices. Add a bit of salt.

Simmer the potatoes in olive oil along until they are soft.
Drain and reserve during 15 min.
Beat the eggs in a bowl, mix with the potatoes and add salt it to taste.

Heat a teaspoon of olive oil and cook the mix on both sides until it thickens. Cover while cooking the mix and use the cover or a plate to flip it.
It has to be golden brown and squishy inside.

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