Spanish omelette

Ingredients:

Perfect for a day out in the country!

- Potatoes: 5 medium size
- Eggs: 5
- Salt: to taste
- Olive oil: 30 ml
- Onion: 1, sweet

Preparation Time:

45 min

Cooking Time:

45 min

Slice the potatoes into very thin slices.
Cut up the sweet onion.
Put the Extra Virgin Olive oil into the pan.

Mix the potatoes, onion and salt together in a frying pan. The olive oil should completely coat the potatoes.


Fry over a very low heat for around 25-30 minutes (until the potatoes are completely soft). After 15 minutes, use a wooden spoon to stir the mixture every 3-5 minutes, so as to achieve the desired soft potato consistency.

When the potato mixture is ready, remove from the pan and add it to a bowl containing the beaten eggs. Remove excess olive oil from the pan

Blend the cooked potatoes with the eggs until smooth and return the mixture to the pan (still on a low heat). Leave for about 3-4 minutes and then, using a plate to cover the pan, turn the omelette over.
Repeat as often as you like, depending on how well cooked you like the middle of the omelette to be (I turn twice on each side).

As a serving suggestion, you can cut the omelette into squares once served!

This recipe is taken from Cook n'Share, Pyrex's new online culinary community. Devised by Ana Cruz, it can be found at the following address: http://www.cooknshare.eu/fr/recettes/details-recette.php?id=559
Please feel free to contact her via Cook n’Share and leave her a comment.