- 1/2 kg of potatoes
- 4 eggs
- Olive oil
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.
Would you like to know which is the best spanish omelette?