Spanish Omelette

I especially like this recipe because it is simple to make and is very tasty. You have to do it a few times until it is perfect, especially in the beginning because the potato is easy to stay hard or do not cook well, or falling to flip!

Ingredients:

- 3 potatoes (one large and two small, this ones more or less of the size of your fist)

- 2 eggs

- 1/2 onion

- Salt

Recipe:

- Wash the potatoes, peel and split them into slices as thin as possible.

If you can not split them very thin with a knife, you can split them with the potato peeler, they will remain in strips instead of round, but once the ​​tortilla is made, is not noticeable.
- Split the onion into stripes.

- Heat enough oil in the pan (a finger or so tall) and place over low heat fry the potatoes and the onion. It is better to take a little longer, but we make sure that will not burn or stick to the pan. Remove from time to time.

- Take a little salt to the potatoes.

- Once the potatoes and the onion are cooked, drain with a slotted spoon and throw them in a colander to remove the maximum oil you can and reserve.

- Beat in the two eggs in a bowl, add the potatoes and the onion and return to take another little salt. Stir well until the egg, potato and onion join.

- Heat in a pan a little oil (I often take advantage of the one I used to do the potatoes, you can strain the rest in a colander and save to use again).

- Pour the contents of the bowl into the pan and, using a slotted spoon, try to smooth the top surface and the sides of the Spanish omelette.

- Stir the pan from time to time so that the omelette does not stick.

- Put a plate over the pan (which has larger diameter) and quickly rotate the pan to move the omelette to the plate. Slip it gently back to the pan on the other side and repeat.

*Tip: the time that you leave the Spanish omelette in the pan depends on your taste, if you prefer uncook you must leave soon, and if you like very cooked, leave it longer, but be careful the ingredients do not burn!

Bon appétit!