The Spanish potato omelette is a staple in our kitchen. The dish with which you have brought out your patriotic pride on one occasion or another and the first thing you eat after a trip away from home. A super simple recipe that has only three ingredients. So, pay attention to the quality of the products and make a note.

Kennebec type white potatoes are the best to get the best texture in the tortilla. And about the onions, opt for the yellow variety, it is ideal for caramelizing. And another tip: slow fire! You don't want to brown the onion, you have to poach it. Mix everything in a bowl, add the eggs and use all your talent to flip the omelet without spilling. There is no trick here, just practice.

INGREDIENTS:
500 g potatoes (of the Kennebec variety)
200 g onion
6 eggs
EVOO
Garlic
Salt

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