Spanish Potato Omelete (Tortilla de patatas)
Four servings: 3 medium-sized potatoes, sliced; 1 onion,
sliced; 5 eggs; salt and oil
Preparation: Start frying the potatoes in a pan with a
generous amount of oil (8tbsp/50 cc); better if they get a bit
brown, although do not let them get burned either. Add the
onion and stir the mixture with a spatula until both elements
become cooked. Strain both ingredients to remove the
excess of oil, and mix with the eggs, which have been
previously stirred in a bowl. Place the mixture made with
the potatoes, the onion and the eggs on an anti-adherent
pan on an medium fire; the objective is to fry first one side
of the tortilla and part of the medium part of it.
Then turn the tortilla over with the help of a dish; also use a
spatula to help the tortilla get a round form by pressing the
edges inwards and following the inner contour of the pan.
Check if the other side has browned, and make sure the
central isn't uncooked. A salad is the best garnish for this
dish.