Spanish Omelet


  • 4 eggs
  • 4 potatoes
  • 2 onions
  • 4 tablespoons of olive oil
  • Salt
  • Black pepper


Peel the potatoes, slice them into thin rounds, and soak in cold water. Add some salt into them and boil at a low heat for 10 minutes. Fry the onions with olive oil in a broad omelet pan. After the potatoes are boiled, drain them, ad them into the onions and mix. After adding salt and black pepper, do not turn off the heat until the potatoes are fried. Crack the eggs into a broad mixing bowl, add the potatoes and mix them. Pour some oil into the Teflon pan in which you will cook the omelet, add the mixture, and fry it on both sides until both sides are fried well. Good appetite!