SPANISH OMELETTE

Hi everyone!

Last Friday, I had my presentation, and I cooked a typical Spanish food for all of you, and someone told me that they want the receipt of the Spanish omelette.

I leave the receipt here, now you can try to cook it at home, and if you had some problem let me know, and I will help you. Enjoy it. Thanks you.

INGREDIENTS:

- one potato by each egg.
- Eggs

(2 potatos by person)

- Olive oil
- Salt

STEPS:

1: Wash and cut the potatoes into thin slices. Heat the olive oil in the pan, and add the potatoes and salt. Fry, stirring occasionally. (If you prefer the potatoes to be soft, use a spatula to mash them as they are frying). As soon as they are a golden colour, remove from the pan and put the potato mixture either in a sieve so that as much oil as possible drains away or is absorbed.

2: Beat the eggs well with a pinch of salt, and add to the potatoes. Mix well.

3: Put two small spoonfuls of olive oil in the frying pan. Once the oil is hot, stir the oil around the pan, and then add the potato and egg mixture. (shake the pan gently as you move the mixture, so that none sticks to the bottom). Once the omelette seems to be cooked, use a lid bigger than the frying pan (or a large plate) to tip the omelette out of the pan, and slide the omelette in again, this time putting the less cooked side first into the pan. If you need to repeat this step, so that the omelette is perfectly cooked and golden on both sides, you may do so. This omelette is delicious hot or cold.