We chose this recipe because it reminds us of when on the first day of our holiday trip we took potato omelet as our main meal to stop and eat along the way to our destination.

Other occasions when we take potato omelet are for eating on the beach,  going on mountain hikes and going to watch Racing de Santander`s football matches with our father.

Yago e Iker López Mantecón, 1º y 3º ESO

Spanish Omelet

Ingredients

It has only five ingredients–and onion-haters would argue only four!

• Eggs: Use the best quality.
• Onion: I use a large white onion.
• Potatoes: Use waxy potatoes.
• Olive oil
• Salt

Method

1.Peel and rinse the potatoes.

2.Thinly slice them.

3.Pat the sliced potatoes dry with paper towel to remove excess moisture. This will help them crisp when they’re fried.

4.Sprinkle the slices with salt to add flavor.

5.Add the sliced potatoes to hot olive oil, making sure the potatoes are fully covered with oil. Cook over a medium heat for 20 minutes, being careful not to let them brown too much.

6.While the potatoes are cooking, beat the room-temperature eggs in a large bowl until well combined.

7.Add the salt. Many people taste the raw egg mixture to adjust the salt level, but if you prefer not to, add a couple of teaspoons for now.

8.Thinly slice the onions. This will give the tortilla the right texture and help the onions cook more quickly and evenly.

9.When the potatoes are fully cooked, some may start to break apart. That’s okay, but don’t let them become too broken down.

10.Once the potatoes have cooked for 20 minutes, use a skimmer or spider to remove them from the hot oil.

11.Place the cooked potatoes in a colander to allow them to cool and drain, about 5 minutes.

12.Add the sliced onions to a separate pan with a bit of olive oil. Cook over a medium heat until they start to caramelize, about 15-20 minutes. Add a splash of water if needed from time to time so that they don’t burn.

13.Gently stir the onions into the egg mixture.

14.Carefully add the potatoes into the onion and egg mixture, stirring gently to keep them from scrambling the egg.

15.Let the mixture sit for 15 minutes.

16.Gently pour the tortilla batter into a frying pan over medium-low heat. You don’t want the pan to be too hot. Gently cook the tortilla for about 6-8 minutes on the first side.You can run a spatula occasionally along the sides to make sure it’s not sticking.

17.To flip the tortilla, grab a plate that’s larger than the frying pan. Put the plate on top of the pan and flip quickly and confidently. It will be runny, but don’t worry — you’ll put everything back into the pan to cook the other side

18.Slide the tortilla back into the frying pan and let the other side cook for another six to eight minutes (let it cook longer if you like your tortilla fully cooked through). Then flip back out onto a clean plate. Allow it to cool for at least ten minutes before slicing and enjoying.

Recipe author: “Spanish Sabores”