THREE OMELETTES

1.

Preheat the oil in a frying pan. Peel and thinly slice the potatoes. Fry the potatoes over a medium heat. They should remain soft. Leave to stand in a colander to drain off the excess olive oil. Meanwhile, beat 5 eggs in a bowl with a teaspoon of salt.

2.

Once the potatoes have cooled, mix them with the egg and leave for 30 minutes to 1 hour until incorporated. Beat the last egg separately and add it. In another frying pan with a dash of olive oil, cook the omelette on both sides. It is important to use the same pan when cooking the three omelettes so that they have the same size.

3.

For the second omelette, drain the oil from the tuna. Beat the 6 eggs in a bowl and add the tuna. Fry the omelette with a dash of olive oil until it is cooked on each side. Leave to rest.

4.

Sauté the spinach for the last omelette with a dash of olive oil, a clove of garlic and nutmeg to taste. Beat the 6 eggs in a bowl, add them to the spinach and leave to soak for a while. Then cook the omelette with a dash of oil in the same frying pan.

5.

In a saucepan over a low heat, add the crushed tomato and spice it with pepper, salt, bay leaves and one or two cloves of garlic. When the ingredients have been integrated, remove the garlic.

6.

To serve, place the potato omelette on the base, then the tuna omelette and finally the spinach on top. Cover with the tomato sauce and garnish with basil leaves.