| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Spanish |
Food networ, Food6 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Olive oil |
| 1 1/8 |
kg |
Potatoes; peeled and sliced |
| 3 |
md |
Onions; peeled and sliced |
| 8 |
|
Eggs |
|
|
Salt |
INSTRUCTIONS
In a frying pan, warm the oil and add the onion and the potatoes. Allow to
cook over a low heat until poached. Drain and save the olive oil.
In a bowl, mix the drained potatoes and onions together with the eggs and
salt. In a tortilla frying pan, add a small amount of hot oil and return
the mixture to the pan. Working with a spatula, give the omelette an oval
form.
Midway through, turn the omelette over and finish cooking over a low heat.
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