Spanish omelette toast with tomato pearls and Modena cream of Balsamic vinegar

Wash  the potatoes. Slice the potatoes and cut the onions in thin strips.

Take the oil to heat. Flavour with the garlic cloves. Add the onion strips and then the potatoes. Add a little salt and fry potatoes slowly..

Tip: If you like, you can mash the potatoes while frying. Set aside when golden brown and drain the oil absorbed.

Beat the eggs. Add a little salt. Add the potatoes to the beaten eggs. Mix well.

Put 2 spoonfuls of oil in the pan and take to heat. Put the mixture of eggs and potatoes in the pan.

Tip: Move the pan to prevent the mixture from sticking.

When the mixture is set,  turn the omelette upside down using a lid and then put it back in the pan on the other side so that it slowly sets

Turn the omelette until golden brown and according to taste. The Spanish omelette is ready.

Cut the omelette with a pasta cutter. Put it on the pringles slices and on the tomatoes cut in half.

To finish the dish, add some drops of Modena vinegar.

tortilla de patata con vinagre de Módena


For the omelette:

  • 850 gr Monalisa potatoes
  • 7 eggs
  • 1 onion
  • 2  cherry tomatoes
  • 3 pringles toasts
  • 2 garlic cloves
  • salt