After last Friday’s Paella, I feel like more Spanish taste, thus…
  • 450 gr (1 pound) potatoes
  • 4 large eggs
  • 1 cup onion
  • 1 cup oil (not e.v.o.)
  • 3 Tbsp e.v.o. oil
  • salt

Skin and slice the potatoes  finely using a mandoline slicer. In a shallow frying-pan (I am using a wok here), fry the potatoes thoroughly, seasoning as appropriate,and set aside, draining the excess oil. Place the cooked potatoes in a large bowl.

Beat the eggs lightly  (need not be foamy). Add the eggs to the potatoes and mix. Heat the e.v.o. oil n a frying-pan; transfer the eggs/potatoes mix to the pan and cook for 5/8 minutes (shake the pan from time to time to prevent the eggs from sticking). Flip the omelet using a large plate or lid. Cook for further 8 minutes.

Serves 6