Spanish Potato Omelette With Alioli Sauce

With Casas de Hualdo canned coupage

  • 8 eggs
  • 1 kilo of potatoes
  • 1 onion (optional)
  • Salt
  • 3 garlic cloves from Las Pedroñeras
  • Canned coupage from Casas de Hualdo


Peel the potatoes and cut them into thin slices. Dice the onion into julienne and heat up a skilled with plenty of olive oil.

Add the potatoes, the onion and a bit of salt. The oil should not be too hot for the potatoes and the onion to cook appropriately.

Drain the oil from the potatoes using a strainer to remove excess oil. At the same time, beat the eggs and add in the potatoes and the onions, mixing them thoroughly and adding the desired amount of salt.

Place the skillet on the burner again with two teaspoons of oil and add the mixture. Move the skillet slightly so that the omelette doesn’t stick.
When it starts to boil, turn the skillet over once or twice until the egg has cooked to the desired taste.

Place the diced garlic clovers and salt in a mortar and smash them thoroughly. Add the olive oil little by little and stir following a circular movement always in the same direction until reaching a consistent texture.