Classic Spanish omelet
Classic Spanish Omelet
2 medium-size raw potatoes, peeled and diced
1/3 cup olive oil
4 eggs, beaten
Salt and pepper
Cook potatoes in oil, turning often until tender but not brown.
Remove from the oil, then drain on absorbent paper; cool to room
temperature.
Drain any surplus oil from skillet, leaving just a
film.
Reheat skillet.
Combine beaten eggs, salt, pepper and potatoes.
Pour into the
hot skillet, lifting the edges frequently until the omelet is
browned on the bottom.
Turn and brown the other side.
Serves 4.