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 Spanish Omelette (Tortilla
de patatas)
1/4 kg potatoes
6 eggs1dl oil
1 onion
Peel the potatoes, wash them thoroughly and cut them into
thin slices. Chop the onion. Heat oil in a frying pan and then
add the onion. Sautée the onion until it is brown and then
add the potatoes and a little salt. Stir the contents until
the potatoes are done. Beat the eggs, add a pinch of salt and
then the potatoes. Mix well. Turn the heart up under the frying
pan and add the egg and potato mixture. Brown on one side and
then turn the omelette over to brown it on the other side.
Recommended reading
 |
My Kitchen in Spain: 235 Authentic Regional Recipes Celebrating Vibrant
Regional Flavors - Janet Mendel
This collection of authentic recipes from Spain includes such specialties
as gazpacho and several versions of paella, as well as lesser known dishes,
highlighted by rich culinary, cultural and historical information. |
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