Tortilla De Patatus A La Espanola(Spanish Omelet)

1. 1

   Wash and peel potatoes and then cut into small cubes.

2. 2

   Heat 2 cups oil in a frying pan and add potatoes.

3. 3

   Fry until brown and relatively soft, stirring every once in a while.

4. 4

   Once fried, place potatoes in a separate bowl.

5. 5

   In another bowl, beat eggs forcefully with a fork.

6. 6

   Add the salt and stir until mixed.

7. 7

   Add the potatoes to the eggs.

8. 8

   In a large frying pan, add three tablespoons of oil to cover bottom of pan and heat.

9. 9

   When heated, add the egg and potato mixture.

10. 10

    Move the frying pan in a small circular motion so the omelet does not stick to the pan.

11. 11

    When the omelet comes away from the bottom of the pan, slide the omelet onto a plate (as to make flipping the eggs easier); turn the omelet over and cook the other side.

12. 12

    Use a spatula to lift the sides of the eggs so they do not stick to the pan.

13. 13

    When the eggs come off the pan, flip once more and heat for a minute.

14. 14

    Serves four to six people.

* Per serving · 4 servings · Values may vary.

No additional tips available.