Spanish omelet

Spanish omelet


500 grams of new potatoes;

1 onion;

150 ml of olive oil;

60 g of parsley;

6 chicken eggs;

salt, pepper — to taste.


Peel the potatoes, cut into thick pieces. Finely chop the onion.

Put potatoes and onions in a hot frying pan, then simmer them on low heat, cover with a lid, for 30 minutes. Throw the potatoes and onions into a colander and save the drained oil.

Separately, beat the eggs, add the potatoes, parsley, and season with salt and pepper. Heat left oil in a small saucepan. Transfer the mixture to a clean heated pan and cook over low heat, leveling the omelet with a spatula.

When the eggs grab, turn the omelet over and fry on the other side for a few minutes. Turn over again, fry on the other side, leveling with a spatula so that the omelette retains its shape.

Put the finished dish on a plate and cool for 10 minutes.

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