How do you make a spanish omelet?
Here’s a good one! Spanish Omelette Ingredients 1 medium onion, about 4 oz (110 g) 10 oz (275 g) small Desirée potatoes 3 tablespoons olive oil 5 large eggs salt and freshly milled black pepper Method First some points to note. The size of the frying pan is important: a base measurement of 8 inches (20 cm) diameter is about right for two to three people. If using a larger pan for more people, it should not be too heavy because you need to turn the omelette out using both hands. Use a non-stick pan if you don’t have a well-seasoned frying pan. An enormous asset here is a flat saucepan lid or large plate that fits the pan. Tortilla can be served as a main course or, because it is good served cold, it makes excellent picnic food cut into wedges and wrapped in clingfilm. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks – lovely with chilled amontillado sherry. The Spanish also serve tortilla sandwiched between chunks of crusty bread – sounds yummy but
