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Main Ingredients | Eggs, Potatoes |
Cuisine | Spanish |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Spanish Omelette
- 5 large Eggs
- 1 large Potatoes
- 275 grams Potatoes
- 3 tablespoon Olive oil
- to taste Salt
- 10-12 Black peppercorns
Method
- Cut the onion in half, then thinly slice each half and separate the layers into half-moon shapes.
Peel and wash potatoes. - Slice them into thin rounds.
Rub them on a clean cloth to get them as dry as possible. - Heat two tablespoons of olive oil in an eight-inch non-stick frying pan.
When it is smoking hot, add the potatoes and onions. - Toss them around in the oil to get a good coating.
Lower heat.
Add a generous sprinkling of salt and freshly crushed pepper. - Cover frying pan with a lid.
Cook potatoes and onions until tender. - 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. - It is important not to over beat them.
Add salt and pepper to taste. - 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. - Add the remaining oil and increase heat to medium.
Mix the potato and eggs thoroughly. - Pour the whole lot into the frying pan.
Lower heat to minimum immediately. - 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. - When the surface looks firm and dry, turn and cook the other side.
Cook further to two minutes and remove from heat. - Let it rest for five minutes.
Cut into wedges and serve sandwiched in chunks of crusty French loaf.
Nutrition Info
Calories | 348.25 |
Carbohydrates | 19.725 |
Protein | 14.8 |
Fat | 23.331 |
Other Fiber | 0.45 |
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