Spanish potato omelette

Ingredients for Spanish potato omelette

Instructions for Spanish potato omelette

To prepare the Spanish potato omelette recipe, please follow these instructions:

Bring 2-3 deciliters of olive oil on a pan and bring potatoes and onions. Bring some salt on. They should almost boil slowly in oil. They must not take color and you must move around almost all the time. Whip the eggs in a large bowl and add some salt to them too. When the potatoes are tender, pick them up with a clove and into the whipped eggs. Pour almost all of the oil from the pan into another bowl. Put the pan, which is only moist from the olive oil, where you have fried potatoes and onions on the couch again and then pour the egg with potatoes and onion. Shake a little with the forehead so that it does not stick. Lift a little of the sides to check when it is finished on that side and then put a large plate (that can cover the whole forehead) and turn the pan around so you get the omelet on the plate with the cooked side over. If necessary, moisturize the forehead with a little more oil if it feels too dry (you can use some of the oil you used to cook the potatoes and onion). Then slide the contents of the plate on the forehead so that the moist part of the omelet is the one that comes in contact with the forehead now and let it shake on that side too.

Always serve salad and bread for the Spanish omelette.