TORTILLA (SPANISH OMELETTE)

Ingredients:

Potatoes 3

Eggs 4

Olive oil

Salt

Onion 1

Method:

1. Peel, wash and cut the potatoes into thin small pieces. Finely chop the onion.

2. Boil water in a deep vessel, add salt and potato – cook it till the potatoes are cooked (don’t overcook them). Drain the potatoes.

3. In other pan add little oil may be 1 tbsp, add chopped onions, fry till they are translucent, transfer it to a plate and keep it aside. Now to the same pan add potatoes and stir fry for 2-3 minutes (be careful do not mash the potatoes), till they get a light brown color.

4. In a mixing bowl beat the eggs and salt together, then add onions and potatoes mix it gently.

5. Pour 2 tbsp oil in a small, non-stick pan. Be careful not to get the pan too hot. Stir the potato, onion mixture once more and pour into the pan and spread out evenly. Cook for 3-4 minutes (you can check by carefully lifting up one side of the omelet to check if the egg has slightly browned). Now flip the omelet to cook the other side (just use a pan lid to help you). Cook it for 2 minutes.

Note: To flip the omelette – Take a pan lid or a plate, cover the pan and flip the pan, now slowly slide the omelette into the pan.