Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Olive oil |
| 1⅛ kilograms | Potatoes; peeled and sliced |
| 3 mediums | Onions; peeled and sliced |
| 8 \N | Eggs |
| \N \N | Salt |
In a frying pan, warm the oil and add the onion and the potatoes. Allow to cook over a low heat until poached. Drain and save the olive oil.
In a bowl, mix the drained potatoes and onions together with the eggs and salt. In a tortilla frying pan, add a small amount of hot oil and return the mixture to the pan. Working with a spatula, give the omelette an oval form.
Midway through, turn the omelette over and finish cooking over a low heat.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.