Ready in 20 minutes
This makes 2 servings; each serving is about 380 to 450 calories each, depending on how much oil you use.
"I added an onion, grated together with potatoes, to the recipe. It's very tasty, especially being served with tomatoes!"- DVM333
Top-ranked recipe named "Spanish tortilla with shredded potatoes"
Peel the potatoes and grate them coarsely with a grater or mandoline or food processor. Wrap the pile of grated potato in a few layers of paper towels, and squeeze out the excess moisture. This makes the potatoes cook quicker.
Heat up a frying pan with about 1 Tbs. of olive oil. Put in the squeezed out grated potato, and sprinkle a little salt over them. Cook over medium heat with a lid on until the potatoes are soft and a just a bit crispy. Take out and drain off any excess oil.
Beat the eggs with 1/2 tsp. salt, freshly ground black pepper. Add the cooked potato and mix well.
Heat up the frying pan again with about 1/2 Tbs. of olive oil. Pour in the egg mixture. Cook, uncovered over medium heat for about 5 minutes, until the bottom is crispy and the top is almost set. Flip the omelette over - you could use a big wide spatula, or two spatulas, or flip it over onto a plate or a second frying pan inverted over the pan. Cook on the other side for another 5 minutes until the omelette is set.