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Spanish omelette” – a tasteful dish made with eggs, potatoes, onion, and olive oil.


1 onion (for a large skillet)



1 kg potatoes

8 eggs


Step 1

Peel and slice the potatoes into slices about 1/2 cm thick.

Step 2

Peel the onion and cut it into small pieces.

Step 3

Put all these ingredients in the pan. It should be halfway full.

Step 4

Cover with olive oil (all potatoes need to be coated in oil). Cover the pan with a lid (important: the potatoes need to cook both in oil and steam).

Step 5

Once the potatoes are well cooked (a knife should be able to easily pierce them), drain the olive oil into a container.

Step 6

Pour the potatoes and onion into a bowl. Add beaten, salted, and peppered eggs. There should be enough eggs for the tortilla to be well-bound.

Step 7

Mix gently (don’t make mashed potatoes!)

Step 8

Put 2-3 mm of olive oil back into the pan and pour in the mixture. Cook one side of the tortilla over low heat.

Step 9

Once the bottom is well browned, flip the tortilla onto a plate. This is a delicate operation as the eggs on top are not cooked, and the oil on the bottom is very hot.

Step 10

If necessary, put a little oil back into the pan and slide the tortilla to brown the other side.

Step 11

Once both sides are browned, slide the tortilla onto a plate.

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