Spanish Omelette Recipe - A simple omlette preparation from spain with sliced onion and potato.

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Main Ingredients : Eggs, Onion

Cuisine : Other

Course : Snack

Spanish Omelette

Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Spanish Omelette Recipe - How to make Spanish Omelette

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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Eggs 5 large

  • Onion 1 large

  • Potatoes 275 grams

  • Olive oil 3 tablespoon

  • Salt to taste

  • Black peppercorns 10-12

Method

Step 1

Cut the onion in half, then thinly slice each half and separate the layers into half-moon shapes. Peel and wash potatoes.

Step 2

Slice them into thin rounds. Rub them on a clean cloth to get them as dry as possible.

Step 3

Heat two tablespoons of olive oil in an eight-inch non-stick frying pan. When it is smoking hot, add the potatoes and onions.

Step 4

Toss them around in the oil to get a good coating. Lower heat. Add a generous sprinkling of salt and freshly crushed pepper.

Step 5

Cover frying pan with a lid. Cook potatoes and onions until tender.

Step 6

Turn them over halfway through and shake the pan from time to time. Do not let them brown. Break the eggs into a large bowl and, using a fork, whisk them lightly.

Step 7

It is important not to over beat them. Add salt and pepper to taste.

Step 8

When the potatoes and onions are well stewed in the oil, quickly transfer them to the eggs in the bowl. Put the frying pan back on heat.

Step 9

Add the remaining oil and increase heat to medium. Mix the potato and eggs thoroughly.

Step 10

Pour the whole lot into the frying pan. Lower heat to minimum immediately.

Step 11

Cover and cook. Uncover every now and then and draw the edge in gently with a knife to give a firm shape to the omelette.

Step 12

When the surface looks firm and dry, turn and cook the other side. Cook further to two minutes and remove from heat.

Step 13

Let it rest for five minutes. Cut into wedges and serve sandwiched in chunks of crusty French loaf.

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