Spanish Omelette is a simple recipe made with eggs and potatoes, which optionally includes onion. You can enjoy it as a tapa, appetizer or as a main course and it's served hot or cold with your favorite dipping sauce.
INGREDIENTS
3 large or 6 medium potatoes (1 kg)
1/2 -1 large onion (optional)
3 cups olive oil
8 medium eggs
Salt to taste
Pepper to taste (optional)
PROCEDURES
Peel the potatoes, cut them lengthwise into quarters and then cut them into thin slices.
Peel the onion, cut it in half and then cut it into thin slices.
Heat the oil in a frying pan over medium heat. Add the potatoes and cook for 5 minutes, stirring occasionally. Add the onion and cook until the potatoes are soft. Remove from the pan and drain the excess oil.
Beat the eggs in a large bowl. Add the salt and pepper to taste then mix.
Add the cooked potatoes and onion and then mix everything.
Heat 3 tablespoons of oil in a non-stick frying pan
(24-26 cm) over low heat. Pour in the potato mixture. Push down the edges with a spatula. Cook until the egg is set.
Cover the pan with a large plate and then turn the pan over so that the plate is underneath. Return the skillet to the heat and then slide the tortilla back into the pan. Cook until set or until it looks to your liking.
Place on a serving plate.
Serve, share and enjoy!
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11 окт 2024
