#repost @salvelio・・・I love making a Tortilla de patatas (Potato omelette)..a few people have asked me to share the recipe, so here goes……My Spanish friends probably have their own versions passed down from one generation to the next…there is as much pleasure in the making as in the eating…Enjoy!! This simple potato omelette is as traditionally Spanish as flamenco, tapas or Paella. This omelette can be found at most tapa bars, picnics in the countryside or on any Spanish lunch or supper table at any given time. There are one or two variations in the making of this dish. The traditionalists refuse to use onion when making the tortilla, but onion will add a bit of sweetness to the final product. I’ve also heard of people adding garlic and zucchini.What you’ll need…5 potatoes 1 onion5 eggs (one for each potato)SaltOilMethodPeel the potatoes and cut them into uneven slices as shown in the pictures above. Fry them in oil until soft. Chop onion and fry until golden brown. Add onion to the potatoes in a mixing bowl. Mix beaten eggs in with the potatoes and onions. Add salt to taste.Heat a bit of olive oil in a non-stick pan and pour in the mixture. Fry until golden brown on the one side. The tricky bit of turning the omelette to cook the other side happens now. Take a flat plate and place it over the pan, then with a flick of the wrist turn it over onto the plate. Slide the tortilla back into the pan. Watch video demo above. Preferably do it over the sink in case it slips off the plate and onto the floor. Fry until the second side is golden brown.The tortilla de patatas can be eaten cold or hot. Cut into blocks and serve as a starter with a glass of wine or beer…. and let’s not forget that shared in the company of good friends it’s a winner every time…🥘