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Spanish potato omelette recipe And Books

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Spanish potato omelette recipe and books

So you would like to know how to make Spanish potato omelette recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


spanish potato omelette

olive oil
3 medium sized potatoes peeled and thinly sliced
1 onion thinly sliced
sunflower oil
8 eggs lightly beaten
1 clove of garlic crushed
salt and pepper

Pour a thin layer of olive oil into a wide heavybased frying pan.
Pile in all the potato and onion then pour over enough oil (I use a mix of olive and sunflower) to just about cover.
Cover with a lid and stew very gently over a low flame until the vegetables are tender.
Allow at least half an hour.
The potato and onion should just be meltingly tender not brown.
Lift out with a slotted spoon and drain on kitchen paper.
Put in a bowl with the eggs garlic salt and pepper.
Leave for 15 to 30 minutes.
Heat 3 tablespoons of the oil used for stewing the potatoes in a 230 to 300mm frying pan over a medium heat.
Tip in the egg and potato mixture and smooth down.
Cook until threesuarters set.
The sides should be a rich brown when eased from the pan.
Finish by browning under the grill.
Check that the tortilla is just set through but still moist.
Cool for a few minutes in the pan then turn out.
Serve cold in wedges.

This Recipe Serves 4 as a main course 8 as a snack

Sophies notes
You dont have to cook thepotatoes in oil but if you boil them the tortilla wont
taste half as good. You can add extras such as grilled skinned pepper strips or diced ham or chorizo but I find the plain version is best.

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We truly hope you will like this American recipe, and enjoy your tasty Spanish potato omelette recepie. Check out these great recipe books and learn how to make Spanish potato omelette!
View Recipe Books - Spanish Recipe







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