Omelette

A good potato omelette is always a perfect dish for any time. Some would say that starting with breakfast and ending with dinner, it is a dish that everyone likes and that it is very simple to prepare.

It is also one of those recipes that is usually present in all houses and of which a thousand versions can be made. With onion, without onion, with chorizo, vegetables... Today we are going to prepare the classic version because success is guaranteed with it.

Ingredients

• 10 free-range eggs
• 1kg of new potatoes
• 1/2 liter of extra virgin olive oil
• half a teaspoon of salt

Preparation

1. Wash and peel the potatoes. Dry and cut into thin slices.
2. In a frying pan double heat the oil and when it is approximately 100 degrees, add the potatoes and fry over low heat until the potatoes are soft.
3. While the potatoes are frying, in the bowl where we beat the eggs and add the salt. Reserve.
4. When the potatoes are very soft, remove with the help of a Efficient skimmer draining the potatoes well from the oil. Put them in a colander on top of a bowl and let them drain for a few minutes.
5. When they have drained the oil, add to the bowl where we have the prepared eggs. Let stand a couple of minutes
6. Remove the oil from the pan, leaving only a half tablespoon and heat over medium heat. When the oil is hot, add the egg and potato mixture.
7. If we want a rare tortilla, 5 minutes will suffice on each side. I like it honeyed and for this I have used a system that always works for me: pour the eggs over the pan and move until the eggs are curdled as if it were a slightly curdled scrambled egg. At that time, remove from the pan and pour back into the bowl.
8. Now we attach the additional pan and add a little oil again. When hot, add the egg and potato mixture. We let curdle 2 minutes and after this time, we turn. In our case it will be very easy to turn it using the pan Double . We simply turn it over and let it brown on the other side for another two minutes.

Photographs and recipe by Loleta .