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Spanish Omelette Recipe

   
 

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     Spanish Omelette

Category   Breakfast - Brunch
Sub Category   None

Ingredients
4 big potatoes
1 onion
olive oil
5 large free range eggs
 

Instructions
1. Peel the potatoes into thin slices. 2. Peel and finely slice the onion. Drizzle the olive oil into a frying pan over a medium heat, then add the onion and potatoes. There has to be enough olive oil to cover the potatoes and onions.
3. Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through and a bit golden too. Stir them once in a while. 4. Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt then whisk together with a fork. 5. When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Leave them for 10 minutes so the potatoes absorb part of the eggs.
6. Put the mixture back into a clean frying pan with 2 teaspoons of oil. Cook for around 5 minutes, or until there’s almost no runny egg on top. 7. Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for other 5 minutes, or until golden and cooked through. 8. Turn out the tortilla onto a serving board.


Originally Submitted
12/8/2016





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