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Spanish Omelette (8 pax) (264 kcal per slice)

3 big size potatoes
4 tbsp olive oil

1 medium size onion
3 eggs
1/2 tsp salt
1/2 tsp grounded blackpeppers
Cooking Steps for Spanish Omelette Tortilla
1 – Slice the peeled potatoes into thin slices in circular shape. Wash it and leave it
aside after drying.
2 – Chop the onion in half a moon shape. Beat the eggs in a deep bowl with the
addition of salt and pepper. The deep mixing bowl will come in handy later on.
3 – Heat the olive oil in a laserpan with shallow edges. Add the chopped
onions and fry for 2-3 minutes.
4 – Add the thinly sliced potatoes and cook in the laserpan on low heat
until softened.
5 – Transfer the fresh and slightly colored onion potato mixture into the bowl with
the scrambled eggs. Put the mixture that you have blended lightly without
hurting the potatoes back into the laserpan.
6 – Smooth over the omelet mixture with the help of a spatula. To prevent
watering, cook with the lid open until the eggs are completely hardened.
7 – Turn the omelet, which looks like a cake, with a serving plate and fry the other
side for 3 to 4 minutes.
8 – Your potato omelet is ready, sliced hot and served. Share it with your loved
ones at your breakfast.

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