Ingredients

The following ingredients have 4 Servings
  • 6 small potatoes
  • 1 small onion
  • 4 medium eggs
  • 1/2 tsp salt
  • 2 1/2 tbsp vegetable oil

Instruction

  • Peel and cut the potatoes in small and thin cubes.
  • Peel and chop the onion, then add it to the potatoes with a quarter teaspoon of salt, and mix well
  • In a frying pan, add two tablespoons of oil and fry half the potatoes and onion until golden and crispy.
  • Remove them from the pan, and fry the second batch of potatoes.
  • When they are cooked, add the first batch of potatoes back to the pan.
  • In a bowl, whisk the eggs well with the remaining salt.
  • Add more oil to the pan if necessary, before adding the beaten eggs.
  • Cook gently on a low to medium heat until the edges become golden.
  • Shake the pan a bit, then place a plate large enough to cover the pan on top of it and quickly flip the tortilla over.
  • Slowing transfer the omelette back to the pan.
  • Cook on the other side until completely set. Use the back of a spoon to press gently over the tortilla so that the middle can be cooked properly. 
  • Seve hot or cold.