Spanish Potato Omelette With Salad
By chef Franco Luise
Traditional tortilla de patatas with lightly browned potatoes and eggs, served with a fresh salad. Ideal as a light lunch or a cold dinner.
- 23 min
- total
- Medium
- level
5 min prep · 18 min cook
What you will need
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Eggs 2 pcs -
Potatoes 200 g -
Salad Mix 0.25 pcs
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Butter 10 g -
Nutmeg 0.25 tsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients and oven. Prepare all the ingredients and preheat the oven to 200 C - we will be cooking with them in a moment
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Peel the potatoes. Peel the potatoes
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Cut the potatoes. Cut the potatoes into small cubes
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Whisk the eggs. Crack the eggs into a bowl, add the nutmeg, pepper and salt, and whisk thoroughly
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Fry the potatoes. Melt the butter in a pan, add the potatoes, and fry over medium heat for about 10 minutes until golden brown
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Add the eggs. Pour in the eggs and let them set completely over medium heat
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Bake in the oven. Transfer the pan to the oven and bake at 200 C for about 5 minutes
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Season the salad and serve. Remove from the oven, season the salad with olive oil and salt, plate and serve
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