Yield: 1 servings
|2 cups||Olive oil|
|1⅛ kilograms||Potatoes; peeled and sliced|
|3 mediums||Onions; peeled and sliced|
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.