"Tortilla De Patata" (Spanish omelette)
A thick omelette made with eggs, potatoes, onions and "cudols"
Ingredients
- 1 tbsp olive oil
- 1/2 medium onion
- A few "cudols" (optional)
- 1/4 red pepper, chopped (optional)
- 2 medium potatoes
- 4 eggs
- salt to taste
Instructions
- Heat the oil in a small frying pan and cook the onion over a low/medium heat with a pinch of salt. After a few minutes add the "cudols" or red pepper if using. Cook until soft.
- In the meantime boil the potatoes until tender. Once tender, chop them up with a knife until you have fairly small pieces.
- In a large metal or glass bowl whisk the eggs with a couple of pinches of salt, the amount you use depends on your taste.
- Add the cooked chopped potatoes, onions and cudols or peppers if using to the whisked eggs. Stir to incorporate everything
- Add about a teaspoon of oil to the pan you cooked the onion in and heat over a low to medium heat. Poor in the egg mixture
- Cook for a few minutes until the centre isn't quite as runny and the bottom is browning, I use my sense of smell for this part!!
- Place the plate on top of the frying pan and, keeping a firm pressure on it with your hand, turn over the frying pan so the omelette comes out on to the plate.
- Slide the omelette back into the frying pan. Turn off the heat and allow to heat through until set, around 2 minutes. Serve.