The potato omelette, or Spanish omelette, is one of the typical dishes of our gastronomy, and although in each house has its special touch, there’s a classic recipe everyone loves. It’s a really simple food, but very nutritious and delicious! Here you have the ingredients and the recipe to learn how to prepare this culinary wonder.
The first thing you will have to do is peel the potatoes and cut them into small pieces. Then, in a skillet over medium heat, put enough oil to cover the potatoes, and let them cook for 12 minutes, remove (there must be little bubbles, but no boiling). After that time, change to high heat for 1 minute, remove the potatoe from the heat and let them drain into a strainer.
While the potatoe are draining, beat the eggs a little. Now, mix it with the potatoe and add a little bit of salt.
Drain the oil from the skillet and let just 1 tablespoon of olive oil at high heat and add the mix there. If you like the omelette juicy, let it cook for a minute each side, if you like it more curd, put the fire a little lower and leave it about 2-3 minutes on each side. But be careful! When you’ll turn it, use a dish to help yourself or you can make a disaster!
This is the right way! But this isn’t…
Look out! In Partnership International we eat the Spanish Omelette without onion, but if you like it, you can add half one cut into very small pieces to the frying pan with the potatoes.