Spanish Potato Omelette Harvest Cookbook 2008
Created by MadreWicca from Spain
Easy quick recipe for Spanish omelette
(Tortilla Espa?ola)

Hey, we are Eva and Karlos SimsAngi?ano, brothers and recognized chefs in Spain.
Today we are going to teach to the famous Spanish omelette.

Easy quick recipe for Spanish omelette (Tortilla Espa?ola)
A delicious potato omelette which can be served as a tapas, warm, cold with salad....
Spanish recipes
Ingredients (for 3 people):
Spanish omelette Recipe:
* 4 eggs
* 1/2 kilo potatoes
* Olive oil (one glass, or 1/4 litre)
* Salt

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.

And that's it for today, will soon be back with more delicious recipes ...