Recipe: Spanish omelette

	SPANISH LANGUAGE FACTS

	Spanish History

	Spanish Statistics

	SPANISH PRONUNCIATION

	Spanish Vowels

	Spanish Easy Consonants

	Spanish Difficult Consonants

	Stress and Accent Marks

	SPANISH GRAMMAR

	Spanish Articles

	Spanish Nouns

	Spanish Pronouns

	Spanish Prepositions

	Spanish Verbs

	SPANISH VOCABULARY
	Spanish Alphabet

	Spanish Numbers

	Spanish Vowels

	SPANISH LANGUAGE TOOLS

	Spanish Verb Conjugator

	Spanish Language test

	Spanish dictionaries
	LEARNING SPANISH

	Spanish courses online

	Spanish courses abroad

	SPANISH CULTURE

	Spanish Recipes

	Spanish Literature

	SPANISH BUSINESS

	Spanish Translations

	ABOUT US

	Contact us

	Partners

Sponsored by:

Steps:

Wash and cut the potatoes into thin slices. Heat the oil in the pan, and add the potatoes and salt. Fry, stirring occasionally. Tip: 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 or on kitchen paper, so that as much oil as possible drains away or is absorbed.
Beat the eggs well with a pinch of salt, and add to the potatoes. Mix well.
Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil. Once the oil is hot, add the potato and egg mixture. Tip: shake the pan gently as you move the mixture, so that none sticks to the bottom. Once the omelette seems to be cooked, use the lid of the frying pan (or a large plate) to tip the omelette out of the pan, add a little more oil 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.

Back to:

Spanish Recipes