Tortilla de patatas
Instructions
Peel the shallots and cut into segments.
Peel the potatoes, wash them and cut them into cubes.
Let them cook with the shallots in a pan with butter, a tablespoon of olive oil and Rosemary.
Continue cooking at medium heat until the potatoes are tender and golden brown.
Beat the eggs with two pinches of salt and ground pepper, pour the mixture over the potatoes and let thicken.
Turn the omelette and gilds it also on the other side, until it is nicely Golden.
Serve hot or warm, cut into wedges.
