Method

Prepare the Potatoes

Peel and Slice:

Peel, rinse, and pat dry the potatoes.

Cut each potato into small, thin pieces.

Boil the Potatoes:

Place the sliced potatoes in a saucepan and fill with cold water until the water is about 1/2 inch above the potatoes.

Heat on high until the water boils, then continue boiling for 16 to 18 minutes.

Drain the Potatoes:

Once cooked, drain the potatoes using a sieve.

Prepare the Egg Mixture

Whisk the Eggs:

While the potatoes are boiling, whisk the eggs in a large bowl.

Season the eggs with a pinch of sea salt and black pepper.

Combine with Potatoes:

Add the drained potatoes to the bowl with the whisked eggs.

Season generously with sea salt and whisk until well combined.

Cook the Omelette

Heat the Pan:

Heat a nonstick frying pan over low-medium heat and drizzle in 1 tablespoon of extra virgin olive oil.

Cook the First Side:

After 1 minute, pour the egg and potato mixture into the pan.

Cook for about 6 minutes, until the bottom is set.

Flip the Omelette:

Place a plate over the pan and carefully flip the omelette onto the plate.

Slide the uncooked side back into the pan and cook for another 4 to 5 minutes.

Serve

Transfer and Serve:

Slide the cooked omelette onto a serving dish.

Serve warm and enjoy!

Spain