Spanish Omelette (Tortilla EspañOla)

1. 1

   Take a medium sauce pan, add water, salt and bring it to the boil.

2. 2

   Wash, peel and cut the potatoes (cut into slices or dice). Add to the water and parboil them for 5-7 minutes.

3. 3

   Meanwhile:

4. 4

   Peel and dice the onion. Heat up 2 table spoons of olive oil in a frying pan (bottom of the pan should be about 20cm in diameter) and add the onion. Saute for about 5 minutes.

5. 5

   Now drain the potatoes (make sure you don't overcook them - they should be cooked partially only to speed up the process) and add them to the pan. Cook for about 10 minutes, mixing (or tossing) occasionally.

6. 6

   Meanwhile:

7. 7

   Break the eggs into a bowl and whisk them with a fork. Add a pinch of salt and finely chopped parsley.

8. 8

   Once the potatoes are cooked, add some more oil, pour over the beaten eggs and reduce the heat to the lowest temperature.

9. 9

   Cook slowly until the omelette is set. Now it is time to turn it over. For this, use a plate (cover the pan with the plate, holding both turn the pan over. Transfer the omelette back onto the pan) add some more olive oil and cook for a further 3-5 minutes.

10. 10

    Serve with a slice of bread and salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.