This document provides a recipe for Spanish omelette along with details about the key ingredients - eggs and potatoes. It discusses the nutritional qualities of olive oil, noting its health benefits, and the nutritional composition of eggs. The recipe involves peeling and slicing potatoes, frying them in olive oil, beating eggs with salt, combining the eggs and potatoes, cooking the mixture in olive oil in a pan, and flipping it to fully cook both sides.

1. Spanish omelette

2. Ingredients - 6 eggs - 1,5 kilo potatoes - Olive oil - Salt

3. Qualities of the ingredients

4. Olive oil The olive oil is the most natural since it regulates and it protects the health. - It reduces the cholesterol level. - The best one is absorbed by the bile. - It regulates the intestinal transit. -The olive oil protects us from frequents diseases as the cholesterol, arteriosclerosis, the diabetes, the hypertension, as well as of different types of cancer.

5. The eggs The eggs are very digestive. The egg white of the egg is rich in the albumin protein. The yolk has an intense yellow color and it is compounded of: - 51% of water. - 16'5% of proteins. - 30% of lipids, 0'5% of glucides. - 0'5% to 2% of minerals (iron, sodium...) ‏ Its cholesterol content is high and for that reason it is recommended not to eat more than two eggs a day and, ten eggs a week.

6. 1- Peel and wash the potatoes.

7. 2- Cut the potatoes into thin slices.

8. 3- Heat the oil in the pan, and add the potatoes and salt. Fry and stir occasionally.

9. 4- As soon as they have a golden colour, remove from the pan.

10. 5- Break and beat the eggs well with a pinch of salt.

11. 6- Add the potatoes with the beaten eggs and mix well.

12. 7- Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil. Once the oil is hot, add the potato and egg mixture.

13. 8- Tip: shake the pan gently as you move the mixture, so that none sticks to the bottom.

14. 9- Once the omelette seems to be cooked, use the lid of frying pan ( or a large plate) to take the omelette out of the pan, add a little more oil and slide the omelette in again, this time put the less cooked side first into the pan.

15. 10- The omelette has to remain perfectly cooked.

16. 11- Now it is ready to eat.

17. Xènia Castillo Peña Núria Bertran Cartañà Bruna Coll Trepat Xavier Casanova Farràs Axel Albendea Martínez