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Spanish potato omelette

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Spanish potato omelette

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
1,00 €
Method:
30 min.
 
 

Ingredients

    • 4 large potatoes
    • 6 eggs
    • 2 Figueras onions
    • Olive oil
    • Salt

Method

  1. Chop up potatoes and onion into similar-sized pieces and fry in hot olive oil. Saute potatoes without moving them about too so that they brown slightly and do not absorb excess oil. Once the potato is tender and lightly browned, remove from the oil and drain off excess oil through a fine strainer. Reserve in a bowl.
  2. Beat the eggs and add the potatoes; add a pinch of salt, mix well with Egg, lightly blending the mix as you go. Reserve.
  3. Pour the potato/Egg mixture into a frying pan with a drizzle of very hot olive oil and let it set for a minute over low heat.. Flip with the the help of a plate, heat a little oil again and cook the tortilla over low heat  for 2 minutes. Flip onto the plate and serve or reserve.

Tip

The older the pan the hotter the oil has to be so the tortilla does not stick. If you prefer a stiffer omelette, cover the pan while cooking,.

Recommended wine

The tortilla is Spain’s favorite tapa and is served with: beer, young red or chilled white wine.

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