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Spanish omelette

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Origin of dish:  Spain
Type of cooking:  Oven
 
Preparation time: 15 minutes
Cooking time: 40 minutes
 
Ingredients (serves 4):

    4 eggs
    15 new potatoes
    2 onions
    3 tablespoons olive oil

Method:

Wash, peel and thinly slice potatoes.
Slice onions.
Beat the eggs in a bowl, season.
Heat oil in a frying pan, sauté onions.
Add potatoes and leave to cook over a low heat for 20 or 30 minutes.
Leave to cool and add beaten egg.
Cook for 15 minutes in frying pan.
Advice: Serve your omelette in pieces as a snack or starter, or as a main course with a light green salad and some Roquefort.
Eat with sangria.

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