SPANISH OMELETTE

Spanish omelette! My absolute favorite! And no, it’s not just an omelette with potatoes—each one is different, with its own flavor and flair. It’s incredibly tasty and fits into any part of the day: breakfast, a quick lunch, in a sandwich, dinner… every occasion is perfect!
One of the best things about Spanish omelette is how versatile it is. You can make it with ham and cheese, chorizo, mushrooms, surimi (like chaca in this video: https://www.youtube.com/watch?v=FKln3EwLN4U&t=1s), with alioli… There are endless variations. Every café has its own version, every home a different twist—but the best one is always our mum’s. It's impossible to get tired of it!
Check out this video for my personal take. It’s super easy—give it a go and create your own style!


INGREDIENTS:

• 4–5 potatoes
• 1 onion
• 10 eggs
• Sunflower or olive oil
• Salt

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METHOD:

• Peel and slice the potatoes thinly.
• Heat the oil and add the onions, garlic, and potatoes. Once the potatoes are soft, drain them carefully and season.
• Whisk and season the eggs, then mix in the potatoes.
• In a sauté pan, add two tablespoons of olive oil. Once hot, pour in the mixture. Stir gently at first, then shape it into a round form using a spatula.
• Place a flat lid or plate on top of the pan and flip the tortilla. Add more oil if needed and slide the tortilla back into the pan. Cover and finish cooking until set and golden—about 3 minutes more.

Cook with love! 
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Thanks :)