If we think about Spain gastronomically speaking, one of our most famous dishes are the paella, the jamón serrano and of course, our tortilla de patatas.
Though is true that you can find many tortillas de patatas flavors such bell pepper, onions, eggplant, spinach, etc; the most iconic tortilla is the classic version, the one we call "la rubia" (the blond) cause of her perfect golden color.


Ingredients:

• 1.6lb potatoes
• 4 large eggs
• 16oz Oil
• Salt

Directions:

• Peel the potatoes and cut them into small cubes. Wash and season them with salt.
• In a deep pan pour the oil to fry; wait until the oil is hot and start frying the potatoes in batches. Once fried, reserve them in a big bowl.
• Meanwhile, beat the eggs until they are foamy. Add a pinch of salt and mix.
• Pour the eggs into the potato bowl and combine with very soft movements.
• Into a medium size skillet pre-heated with 2 tablespoons of olive oil pour the mixture, cover and let it cook on low-medium heat for 4-5 minutes.
• Place a plate of the size of the skillet on top of it and flip the tortilla. Push it glently back into the pan and let it cook for another 4-5 minutes.