Spanish omelette
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Olive oil |
| 1⅛ | kilograms | Potatoes; peeled and sliced |
| 3 | mediums | Onions; peeled and sliced |
| 8 | Eggs | |
| Salt | ||
Directions
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.
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