Ingredients

500 gr of Potatoes
6 Free Range Eggs
150 ml of Olive Oil
2 Onions (optional)
Salt

Method

Peel and cut the potatoes into small cubes or thin slices, and the onions if you have decided to include them.

Fry the potatoes in a non-stick frying pan with oil and a little sale and after a few minutes add the onions. When they start to go golden brown, take them off the heat, drain them and set aside.

Beat the eggs in a bowl with a little salt and add the potaoes (and onions) and mix very well.

Put the frying pan on with a little oil and add the mixutre from the bowl. Reduce the heat and stir from times to time with backward and forward movements so that it doesn’t stick.

When it is cokked on one side, turn it over by putting a plate on top of the frying pan. Turn the frying pan over and put the tortilla back into it with the uncooked side down, leave in on the heat for between 3-5 mintes.

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Ingredients

8 Eggs
100 gr of Salt Fish (Cod)
400 gr of Green Peppers
8 Tinned Piquillo Peppers
1 Onion
4 Cloves of Garlic
Olive Oil

Method

Steep the cod for at least twelve hours, changing the water three times. Break it up into flakes and put aside

Clean and deseed the green peppers and the onion and cut them up very small pieces.

Fry the onion with some of the oil and sauté it on a low heat. When it is lightly fried add the garlic and the green peppers, saute until the pepper is tender.

Add the piquillo peppers and the code and sauté for 5 minutes. turning it over so it’s well mixed, season with salt to taste.

Beat the eggs with a little salt and add the sauted vegetables and the cod, mix very well.

Then put everything in to the Frying-Pan with very hot oil. Cook the tortilla and turn it over with the help of a plate.

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