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Spanish Omelette


5 eggs1/2 kg potatoes, peeled1/4 lt of extra virgin olive oil3 cloves of garlic, minced
1/2 yellow onion, chopped
Cut the potatoes into thin slices. Hot the olive oil in the pan and add the potatoes with salt. Tip: If you want soft potatoes, mash them with a spatula when they are frying. As soon as get a golden color, remove from the pan and put it on a kitchen paper to drain away the oil.

Meanwhile, in a large bowl, beat the eggs with a pinch of salt and then add the potatoes. Mix well and stir to coat with the eggs.

Cover with two small spoonfuls of olive oil until you will see a thin layer of oil in the pan’s bottom. Once the oil is hot, add the mixture.

Lower the heat to medium and continue to cook, shaking the pan frequently. Use a plate to cover the skillet and invert the omelette away from the hand holding the plate. Add 1 tbsp of oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set.

Serve the omelette cut into wedges, warm or at room temperature, it’s delicious hot or cold. Tip: Sprinkle with lemon juice to taste (optional).

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