Spanish potato omelette
Potato, egg and good olive oil. Juicy inside and golden outside, just like at home.
Time
45 min
Servings
4
Difficulty
Medium
Ingredients
700 g potatoes
6 eggs
1 onion (optional)
CULTIVA Partaloa extra virgin olive oil
Salt
Method
Peel the potatoes and slice them thinly. If using onion, cut it into strips. Season everything with salt.
Cook them over a low heat in plenty of CULTIVA Partaloa for about 25 minutes, until tender but not browned.
Drain them well, mix with the beaten eggs and leave to rest for 5 minutes.
Set the mixture in a frying pan with a drizzle of oil over a medium heat, 3 to 4 minutes.
Flip it using a plate and cook the other side for 2 to 3 more minutes.
Our tip
Strain and keep the oil from the potatoes: it is perfect for your next omelette or to start a sofrito.
The oil
Cultiva Partaloa
Extra virgin olive oil, 2024/2025 harvest. Unfiltered, bottled in the Almanzora Valley and in a limited edition.
