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Spanish Omelette with Onion
6 large potatoes. 6 fresh farm eggs. 1 onion from the large garden. 150 milliliters of olive oil. Salt to taste.
We take and peel the potatoes carefully and proceed to wash them once we have peeled them.
Then we cut the potatoes into more or less thin slices, this is essential.
We put the oil in the pan in abundance to heat.
Cut the onion as for julienne, thin, and add with the potatoes. Once the oil is hot, fry the potatoes together with the onion.
When the potato is about to be completely fried, beat the eggs with a rod or fork and set aside in a bowl.
Once the potato is fried, it is incorporated into the bowl, trying to drain the excess oil.
Mix the egg well with the potato, adding salt at the same time and let it rest for a couple of minutes.
Remove the excess oil, leaving a little in the bottom of the pan over medium heat.
Once the egg and potato dough has settled, add it to the pan and let it cook.
Once that part of the tortilla has curdled, place a lid the size of the pan on top and carefully but decisively turn the tortilla over, allowing the raw side to slide over the pan so that it finishes curdling.
We will leave it more or less time depending on how juicy we want it.
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