TorTRilla

For the potato omelette: 1. peel and cut the potatoes. 2. Pour the potatoes in a frying pan with hot olive oil until golden brown. 3. In a bowl, mix 4 eggs with salt and the potatoes from the frying pan. 4. Pour the contents of the bowl into the frying pan and let it set for 3 minutes. 5. Once it has set on one side, turn it over and let it set. Once curdled on both sides, remove from the frying pan and set aside.

For the tortilla paisana: 1. we chop into small pieces the vegetables; the peppers, onion, zucchini and squash. 2. Put the vegetables in the frying pan with a little bit of oil and sauté them. 3. Take them out and mix them with eggs. 4. Pour back into the frying pan and wait for it to set on both sides.

For the salmon omelette: 1. We cook two potatoes and mash them. 2. In a bowl, mix the eggs with the cream cheese, cream, yeast and salt until well beaten. 3. Now add the diced smoked salmon and the mashed potatoes. Set aside. 4. Heat half a teaspoon of olive oil in the pan. 5. Add the contents of the bowl to the frying pan and let the omelette set on this side. 6. After 3 minutes, turn the omelet and let it cook on the other side.

Place the potato omelette on a plate, and on top of it the salmon omelette and on top of it the paisana.