Spanish Omelette / Tortilla Española

Blanca’s recipe

Colima, México.

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Ingredients:

Roughly 800 g. of potatoes

3 oz. cooking oil

3 to 4 eggs

3 teaspoons of milk

½ small white onion sliced

1 teaspoon of salt

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Procedure:

Peel the potatoes and cut them in thin slices. Heat the oil in a deep frying pan, add potatoes and stir occasionally, allowing them to get covered in oil and start to cook through.

Add onions and cook until softened, it takes about 20 minutes, add salt.

In a bowl beat the eggs and milk together, then take the mixture and pour over the potatoes and onions that are cooking in the pan. Cover with a lid and let it cook for about 5 minutes. Turn over and let it cook for another 3 to 5 minutes until the egg is set.

Place the Spanish omelette on a plate and cut it in to wedges. You can serve it warm or cold, as an entreé or as a main dish with a green salad on the side.

#eggs #potatoes