Cubes of Spanish Omelet
If you want to surprise your family with a traditional recipe from Spain, this recipe is for you. Delicious Spanish potato omelet cut into small squares, ideal as a snack or as a side dish for a main course.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 3 potatoes, medium
- 6 eggs
- 1/2 onions, finely chopped
- 1/2 cups whipping cream
- 1 tablespoon chicken bullion
- salt, to taste
- black pepper, to taste
Preparation
10 mins
10 mins
Low
- Cook the potatoes in enough water until a knife inserted into one comes out easily; drain them, peel, and cut them into cubes; set aside.
- In a bowl, beat the eggs with the cream and the powdered broth until integrated; set aside.
- Heat oil in a large skillet, add the onion, and when it's translucent, incorporate the potatoes, season with salt and pepper, and cook until they lightly brown.
- Pour the egg mixture over the potatoes, cover the pan, and reduce the heat.
- Cook for 10 minutes or until the eggs begin to set; using a platter, flip the omelet to cook the other side.
- Remove from heat, unmold the omelet onto a platter, and cut it into bite-sized cubes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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