Victoria Cherniag Ruiz

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Victoria Cherniag Ruiz

Omelette

Name: Omelette
Prep time: 45 min
Cook time: 45 min
Yield: 8
Cuisine: Española
Ingredients: 5 potatoes large peeled and very thin slices; 1 onion large, sliced into thin segments; 1/2 Cup of olive oil; 9 eggs; to taste of black pepper to taste

45 min

Not so easy

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Victoria Cherniag Ruiz

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This dish of tortilla de patatas is a Spanish classic. It can be served as an appetizer or as a snack cut into squares.

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Ingredients

8 servings

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5 potatoes large peeled and very thin slices
1 onion large, sliced into thin segments
1/2 Cup of olive oil
9 eggs
to taste of black pepper to taste

Preparation

Heat the olive oil in a large pan (about the size of a potato omelet).

Add the potatoes and onion in very thin slices. Cook over medium heat stirring occasionally until the potato begins to undo and cooked, about 20 minutes. Put salt and pepper to taste.

In a deep dish, mix the eggs with a fork until they are slightly fluffed.

Let cook with the potatoes until the golden bank is visible and the center almost does not move anymore.

Turn the tortilla in a pan of the same size (already greased with olive oil and hot).

Once finished cooking, turn off the heat and let cool slightly.

Unmold on a platter and serve at room temperature.