Spanish Omelette (Tortilla de Patata)

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  • 3 potatoes, Medium
  • 5 eggs
  • 1 spring onion, Medium
  • Olive Oil


Peel and chop the potatoes and onion into small pieces. Slowly fry potato and onion in a pan with enough olive oil. You have to move the contents quite often. When they are golden brown they remove from heat. They are placed in a colander to drop the oil as possible. Salted. salted eggs are beaten. potato and onions is added to the eggs and mix. In the oil pan sets, it may be the same as that used previously cast. 2 or 3 tablespoons of olive oil are  enough, depending on the diameter of the pan. Catching fire now be strong. When the oil is hot potato mix, onion and egg on the pan is poured. Allow to cool all, shaking the pan to be off the bottom. After a minute or two turns onto a plate and immediately turns to pour over the pan so that both sides of tortillas are golden brown. We, at home, we like browned on the outside and juicy inside.


Excess oil can be used for any other recipe.

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