Spanish Potato Omelet – Tortilla De Patata

Remove the peel from the washed potatoes and cut them into thin slices. Wrap in a clean kitchen towel and carefully squeeze a little bit. Remove the peel from the onions and chop them. Heat the oil in a large frying pan and fry the onions until translucent. Add the potatoes and season with salt. Roast, turning frequently, until they are soft and begin to brown flat. Mix the eggs, season lightly with salt and pour over the potatoes. Mix everything together well. Then toast until the underside begins to flatten. Turn the omelet to the other side and toast the second side. It is cooked when the egg mixture is still a little soft inside. Divide into four portions and serve on heated plates on the spot.

Serve with green or possibly mixed leaf salad or possibly also with dressed peppers cut into strips as dinner.

Burda

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