Spanish Omelette by Diego Osés

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…

A Recipe: a potato Spanish omelette by Mikel Larrayoz

We will start peeling, washing and chopping the potatoes. In this case we can cut them thin or in small cubes, as we like. On the other hand we will also have to peel the onion and chop it. We will heat a frying pan with plenty of olive oil and when it is warm we will incorporate the potatoes with all the chopped onion.
The potatoes will be frying little by little with the onion and while they are doing it we will open the eggs, toss them in a big bowl and beat them and wait until the potatoes and the onion are ready. When they are ready we will remove them with a slotted spoon to drain the excess oil and we will incorporate them little by little into the eggs, we will pour salt to taste and we will remove everything so that all the ingredients and the berry potato are absorbed a little bit. egg.
 We will remove almost all the oil from the pan, leaving only a little so that the tortilla does not stick. We will mix the egg, potatoes and onion and make sure everything is level. We will let the bottom part of the pan and then we will turn it around helping us with a dish that fits well in the circumference of the pan or maybe a little bigger, but not too much.
 We will throw the tortilla back to the pan for the part that is not made and we will compact it well with a fork by the side, we will let it be done by that part and it will be ready to eat.

A recipe of omelette by Maria Zurita

 
 I´ll make an omelette with the next ingredients : 4 potatoes, 3 eggs, onion and salt for six persons.  
 
First we have to wash and cut the potatoes. Once the oil is warm, add the potatoes with a little salt and fry. When the potatoes are golden remove them.
 
Later beat the eggs with a little salt and once beaten, add the fried potatoes, mixing well with the beaten eggs.You can spin until golden on both sides. 

We're done.

Students' recipes

I am going to do an omelette of potato with the help of my mother
The ingredients are ( number of people ??):
-potatoes (6 or 7 depends on how many people you cook for)
-eggs(5 o 6 depend)
-some milk
-salt

First, peel the potatoes and put a frying pan on the fire. We hope that it is done well. While the potatoes are frying is done, crack the eggs in a bowl.
Add salt while you whisk the eggs. Later mix the potatoes with the eggs in the bowl and then add more salt if necessary and some milk.
Then pour the mixture in the frying pan and wait for five minutes as it's done and use a lid to turn the omelette over. Leave for five more minutes and finally try and serve it hot.
THE END
Carlos Lacasta


Meatballs in sauce:

Ingredients: ( for how many people )
-400gr of minced meat

-1 Egg

-2 teeth of garlics

-1 Glass of white wine

-4 Spoonfull of breadcrumbs

-4 Chalotas

- Parsley

We peel and chop the garlics.

In a bowl we crack the egg and half of the chopped garlics, whisk the ingredients in order to mix them quite perfectly.

We add the minced meat, the breadcrumbs, half of the glass of wine and the parsley. Then, stir everything until completely mixed and obtaining a mass.

Later, cut the chalotas for the sauce .Put the chalota in a frying pan with oil and a leaf of laurel and the rest of the garlic, add the remaining wine and stir. Beat the mixture in an electric mixer.

Then form the meatballs and roll it in flour. In a frying with oil we fry the meatballs and when they are done, add the previous sauce. We cover the meatballs in order that they take the sauce completely and finally serve the dish hot.
THE END
Katherine Abreu