TRADITIONAL SPANISH OMELET

TRADITIONAL SPANISH OMELET (TORTILLA ESPANOLA) ( 4 pers.)

Basic ingredients:
800gr of potatoes
6 eggs
1 level tea spoon Sea Salt
Olive oil (enough to fry the potatoes)

Optional ingredients:
Onions (half)
Red or Green Peppers (half) (red are sweeter)
Parsley (a bunch not too much)
Spinaches (a bunch)
Chorizo (Spanish Sausage)

*Cut the potatoes in four pieces or more if they are large, then slice each piece very thinly.
*Fry the potatoes in a deep frying-pan with the olive oil previously heated, without allowing then to get crispy. For this not to happen, it is needed to stir them every couple of minutes or so.
*When they become soft and before they are golden, take them out of the oil and let them dry off the oil in a large strainer.
*In the meantime, beat the eggs well in a large bowl with the salt. Add then the potatoes and mix it all.
*Take a non-sticky frying pan and add two spoons of the olive oil from the potatoes.
*Warm up the oil and when it is ready, add the mixture of potatoes and eggs. Reduce the heat and let the mixture cook gently moving the frying pan from time to time for it not to burned.
*When one side is done, put a large flat platter or plate on top of the frying pan and holding it with your hand, turn over the frying pan, and hold the tortilla into the platter to place it back into the frying pan with two more spoons of live oil. Let this other side cook and cover the frying pan for a couple of minutes until the inside of the tortilla is done. Remove it from the heat.
*It is nice to eat it with a salad or just with some bread as “tapas” or even in a sandwich.

If you decide to add parsley, spinaches or chorizo, these must be very finely chopped and to be added to the eggs.
If the option is the peppers or the onions, they must be finely cut and fried together with the potatoes.

Enjoy…

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