Spanish potato omelette / Tortilla de patatas

Step 1/7

• 2 potatoes

Peel and wash the potatoes. Then, cut them in thin slices (like the thickness of a coin).

Step 2/7

• 1 pinches salt
• olive oil

In abundant oil, let the potatoes cook on medium heat for about 20 minutes. Add a bit of salt. You want the oil to cover the potatoes. Every 5 minutes, stir the potatoes to make sure that all the slices are cooked.

Step 3/7

After 20 minutes, the potatoes should look this way. I personally love when some potatoes are a bit toasted.

Step 4/7

• colander

This step is very important. Use a colander to remove the extra oil. You don’t want the omelette to be oily.

Step 5/7

• 2½ eggs

• bowl

While the potatoes are in the colander, beat the 5 eggs. Then, add the potatoes to the bowl. Let the mixture rest for 5 minutes.

Step 6/7

• frying pan

Last step! Set up the omelette. I usually do 1 minute and 10 seconds (1:10) for each side. I like the omelette to be a bit soupy, more “liquid”. If you like it to be more cooked, just let it cook for more time!

Step 7/7

Delicious! I hope you enjoy this traditional dish from Spain :)

Enjoy your meal!