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  Spanish potato omelette croquettes

  The most avant-garde croquette that blends the quintessential tapa (the croquette) with the queen of the "pinchos" (Spanish omelette). Bechamel sauce made with fresh milk.

  Instructions: DEEP FRYER (recommended): Cook from frozen, fry in plenty of hot oil (180ºC) for between 3 and 4 minutes. Fry a few croquettes at a time. Make sure they are well covered in oil and are not touching each other. Allow to rest for 3 minutes before eating. FRYING PAN: Cook from frozen, fry in plenty of hot oil (180ºC) for between 3 and 4 minutes. Turn them often for a more uniform golden browning. Allow to rest for 3 minutes before eating.

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