Put plenty of olive oil into a medium frying pan on a medium high heat. Half the potatoes then cut into thin slices. Cut the garlic and shallot/onion very small. Beat the eggs in a bowl.

Fry the potatoes until golden brown. Drain off the oil - then add the potatoes to the eggs. Fry the garlic and shallot in a little oil. Now crush some crisps into the mix. Mix all together then into the frying pan and cook on slow low heat.

Turn the tortilla by putting a plate on the top of the frying pan and flipping the pan over then slide the tortilla back into the pan to finish the other side for just a couple of minutes. Serve with tomato bread, pan con tomate. Rub a cut tomato onto slices of wholemeal bread then drizzle with olive oil and a little salt. Top tasty, easy and quick.

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Tortilla de patata, Potato omelette

Prep: 10m - Cook: 10m

Ingredients: for 2 people