potato tortilla

Ingredients for 4 servings:

• 4 large potatoes
• 1 large onion(s)
• 1 small bell pepper(s), green
• 200 ml extra virgin olive oil for frying
• 3 to 4 eggs
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 47 minutes

Potato omelette according to the recipe of my Spanish host family

Peel the potatoes and slice them thinly. Finely chop the onion and bell pepper. First, add plenty of olive oil to a large nonstick pan. Add the thinly sliced ​​potatoes and fry over medium heat. It’s important that the potatoes are swimming in the oil and not roasting, but rather softening so that they fall apart. Add the chopped onion and bell pepper. Once the potatoes are falling apart, mash them with a fork or something similar until they form an almost mushy consistency. Once everything is cooked, drain the oil. The less oil remains, the better the tortilla will taste. In Spain, the excess oil is stored in a sealed container and reused for frying. Place the potato and vegetable mash in a bowl and add 3-4 eggs. Mix everything well and season with a little salt and pepper. Now place a smaller nonstick pan on the stove and drizzle with a little oil. Pour the mixture into the pan and fry for one minute on each side over medium-high heat. If you prefer it more cooked, you can of course fry it longer. My Spanish host family preferred the tortilla to be a bit more liquid inside. Frying for a minute is ideal. After that, the tortilla is ready. The Spanish let it cool and eat it at room temperature or even from the refrigerator. But I think it tastes great warm too.