Recipes: Main Courses

Spanish Omelette:


6 eggs
750g Potatoes
Olive oil
Don Carlos Fine sea salt

Serves 2 as a main dish or cut into cubes and serve as tapas.


Peel and wash potatoes, cut in to thin slices and season with salt (finely chopped onion or garlic can also be added). Heat plenty of oil in a frying pan and fry the potatoes slowly, turning them 2 or 3 times. When soft, but before they begin to crisp, remove from the heat and place the potatoes in a colander to drain of the oil. 

Beat the eggs well in a large bowl, season with salt and add the potatoes, mixing well so that the egg covers all the potatoes. Heat a little olive oil in a medium sized frying pan and pour in the egg and potato, shaking the pan vigorously so that the mixture does not stick. Brown one side of the omelette then turn it over using a plate or saucepan lid and cook on the other side.

Enjoy this traditional Spanish dish hot or cold. Serve either as a main dish with salad or cut up into cubes to serve as part of tapas.