Xmas treat. I cook it, I eat it
Tortilla de patatas - Spanish omelette.
½ Tea spoon
100 ml olive oil
Peal the potatoes and cut it into ½ cm thick slices. Peal then onion and cut it in think slices.
Fry the potatoes and onion in the olive oil medium/low heat. Once the potato is tender, bring it out, drain well and season with the salt.
Whip the eggs, seasoning with a pinch of salt and mingle with the potato and onion.
Put an non-stick pan on the burner to medium/high heat adding 3 tbsp of olive oil, heat a bit and add the mixture. Cook for 7 minutes either side. Enjoy.
TIPs: add ½ tea spoon of baking powder to the eggs mixture to make your omelette a bit fluffy.