Perhaps for all our Spanish followers, this is a silly post, because everyone (more or less) in Spain knows how to make a Spanish omelette.
But on this occasion, I’m thinking of some American friends I had the chance of meeting last year in Michigan. That’s why I want to devote this recipe to all of them, and mainly to Barb and her family, who were so kind and friendly to me in the month I had the great pleasure to live with them. Furthermore, I know Barb is very fond of this Spanish dish and she always enjoyed a lot when I made some Spanish omelettes for her at home.
In spite of the time that has gone by since then, I still miss you all!!!!
With all my love to all of you, here it goes…
- 6 eggs
- 6 medium-size potatoes
- 1 onion
- olive oil
Peel and slice the potatoes and the onion in little pieces. Fry them in plentiful olive oil. Strain them away from the oil with the help of a slotted spoon. Mix them with the beaten eggs. Cover the bottom of the pan with olive oil and throw in it the mixture of potatoes, onion and eggs, covering the whole surface of the pan. After a few seconds, turn it over on a plate and put the other side on the pan again. Repeat this operation twice or three times until the omelette is made and golden on both sides.
If you want the Spanish omelette to be well-done, wait a little more with the omelette in the pan each time before turning it over. If, on the contrary, you like getting the omelette less done, with some liquid or semi-liquid egg among the potatoes, then the turns in the pan must be shorter.
M.G. for Entre ollas anda el fuego