Peel the potatoes and cut into medium sized squares. Sprinkle with salt and fry in hot olive oil until they begin to go golden. It’s better if they are not well cooked and are almost boiled in the oil, so that the omelette is moister. Drain and set aside.
Lightly beat the eggs with a little salt. Mix with the potatoes. Place a small amount of oil in the frying pan and heat. Pour the mixture into the pan and cook on a low heat for 15 minutes or until you see it going golden. Do not overcook as it will dry up.
When it is ready on one side, with the help of a plate of the top of a saucepan, turn it around and cook the other side. When cooked place on a serving dish. Serve immediately, cut into triangles.
You can accompany it with either mayonnaise or tomato sauce. You can also serve cold as an aperitif at any time or take on a picnic. There are many variation of the Spanish omelette. I like to make it with potatoes and onions but it can also be prepared with peppers, beans, asparagus etc…
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