Spanish tortilla with rosemary

Spanish tortilla with rosemary

Tortilla — a type of omelet with potatoes, is very easy to prepare!

Potatoes — 5 pcs.
Onion — 1 pc.
Egg — 5 pcs.
Rosemary — 1 sprig
Olive oil — 5 tbsp. l
Pepper to taste
Nutmeg — 1 pinch
Sea salt to taste

Peel the onion, cut into thin half-rings.

  1. Rinse the potatoes, peel, cut into thin slices, rinse and dry.
  2. Heat olive oil in a pan, fry onion until transparent and soft, then add potatoes, fry until ready (it will take 10-15 minutes). Stir potatoes periodically: a crust is not needed here.
  3. In a separate bowl, beat the eggs.
  4. Finely chop the rosemary, send to the potato, when it is almost cooked, add nutmeg, salt and pepper to taste.
  5. When the potatoes are ready, put them in a bowl with eggs, stir well, put everything in the same pan, where the potatoes were fried. You can add a little oil to the dish is not burnt.
  6. Put the frying pan on the stove, turn on the moderate fire and close the lid, cook until the lower part of the dish becomes ruddy, it will take no more than 5 minutes.
  7. To turn the omelet over, you need to take a plate of a suitable size, put it on an omelet and carefully turn it over. Put the omelet back in the pan with the toasted side up. Cook for 2-3 minutes more.
  8. Put the omelet on a serving plate, cut into portions and serve hot to the table, before serving, sprinkle with fresh chopped greens. Very tasty serve Spanish tortilla with sour cream or another favorite sauce.
Spanish tortilla with rosemary
Spanish tortilla with rosemary

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