Spanish potato omelet


Tortilla Espanola (Spanish potato omelet)



8-10 potatoes

1 onion

3-4 cloves of garlic

6-7 eggs


Approx. 2 pt. (1 liter) oil (rapeseed oil)

How to cook:

Peel potatoes and cut into slices, onion peeled and cut into slices, peel and chop garlic.

Heat oil and put potatoes, onions and garlic in. Boils at medium to low heat (do not brown) for approx. 15 minutes until the potatoes are tender. Potatoes are removed from the oil. Oil drain.

Beat the eggs lightly with salt. Potatoes and onions are put in a pan and add 1 tablespoon the oil. Increase heat and when the pan is good hot pour egg-potato mass on. Lift slightly egg-potato mixture with a fork or spatula so it does not burn and turn it into a dish or a saucepan lids. Fry on the other side until it is cooked.

Serve with bread and salad.