
Spanish Potato Omelette
Three simple ingredients: potatoes, onion and eggs, turned into a yummy, appealing and always successful dish.
- 8 regular eggs
- 4 big potatoes
- 1 big onion
- 3/4 cup olive oil
- Salt
Dificultad:
FacilPrecio:
BajoAsí lo hacemos:
- Peel the potatoes.
- Cut them in THIN & TINY slices.
- Peel and cut the onion, too.
- Heat the oil medium in a frying pan.
- If you want to know if the oil is hot enough, put a small slice of potato. If it bubbles, then you can add all the potatos and onion slices.
- Salt them.
- It doesn’t matter if the potatoes exceed the height of the pan, once cooked they reduce almost a third.
- Turn down the temperature, it must be fried, not burnt!
- At the end of the cooking process, turn up the heating, so the potatoes get crispy.
- Remove the potatoes and onion from the pan.
- Strain them so they lose most of the grease.
- Put aside.
- Beat heavily the eggs in a deep a bowl and salt them.
- Add the potatoes and onion, already strained.
- Let the mixture settle for 5 or 6 minutes.
- Grease lightly and heat medium a NON-STICK pan.
- When hot, add the mixture.
- Let the mixture thicken slowly.
- Slide the pan slowly back and forth to not let stick the omelette on the pan.
- Turn the omelette onto a plate wide enough to cover the entire pan.
- Once on the plate, place it upside down back on the pan again, in order to seal and thicken slowly the other side too, until it gets a nice golden color.
- When done, place it back on a serving plate.
- Serve warm.