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A RECIPE FOR POTATO OMELETTE.

 Ingredients, for 3 people.

3 normal size potatoes
4 eggs
1 clove of garlic (optional)
half onion (optional)
Olive oil
Pepper
Salt

PREPARATION:

 First thing we need is to peel the potatoes and cut them in small pieces, like dice. Then, we can cut the onion and the garlic also in small pieces (smaller than the potato dice).
Then, we must start to fry the onion, the garlic and the potatoes in abundant olive oil. Add some salt. When you taste the potatoes, and they taste like fries, we must take off all of the oil and put it into a pot.  (we can use it for another dish!).

We need to break the eggs into an independent plate, add salt, pepper, and shake it all. When we have a homogeneous yellow pulp we can throw it into the pan with the potatoes. Don't touch it! You must wait for 30 or 40 seconds, and then turn the omelette with the help of the pan handle, or with the help of another pan. (If you are an expert you can flip it in the air and get it turned over with the same pan!).

Then you must wait for 30 or 40 seconds again, and repeat the process until the omelette has got the colour that you want!

Enjoy your meal.

 

 

 

 

 

 

 
 

A little bit of history:

The potato omelette was a typical Catalan dish, because in the 16th century we got all the stuff from the new continent, and tomatoes, potatoes... became an essential part of the Catalan mediterranian diet. In Castille (Spain), at the same time, their nourishment was based on corn.
During the war between Spain and France (1808-1814) French soldiers covered the Catalan land with salt, so we didn't have potatoes during long years, this is why we invented the omelette without potatoes, and we called it omelette “at the French style”. Nowadays, you can find omelettes all around France, Spain, and all over the world, but the original omelette was Catalan, not just the potato omelette, also the french omelette.

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