Heat oil in a frying pan and fry the thinly sliced potatoes till they are a nice golden in colour. Remove them from the pan and keep aside. Place the pan back on the flame. Whisk eggs well but not till the mix is stiff. Saut the mushrooms and add them to the potatoes. Fold the mixture into the eggs. Pour the mixture into the frying pan. When the bottom is done flip the omelette. Serve with a typical Spanish style tomato sauce.
Difficulty: ................. intermediate
Preparation: ............ about 15 minutes
Servings: ................. 4
4 eggs
250 g potatoes (peeled and thinly sliced)
100 g mushroom
Olive oil for frying
Salt to taste
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