Potato Omelet
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- potatoes
- eggs
Instructions
- Heat manteca (lard) in a skillet over moderate heat. Add the finely diced potatoes and fry until they begin to soften and color slightly.
- In a separate bowl, beat the eggs together. Pour the beaten eggs over the potatoes in the skillet and cook, stirring gently at first to combine, until the tortilla sets and the bottom is golden. Fold or slide onto a plate to serve.