Spanish omelette

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.

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