Spanish omelette

  • 5 eggs
  • 1/2 kg potatoes, peeled
  • 1/4 lt of extra virgin olive oil
  • 3 cloves of garlic, minced
  • 1/2 yellow onion, chopped
  • Salt
Spanish Recipes: Spanish Omelette
  • 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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