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Instructions |
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Peel and cut potatoes lengthwise in quarters. Chop
them in 1/2 cm slices. Fry the potatoes in oil
until they are soft , but not crunchy. Drain and
set aside.
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Slice the onion into strips and gently fry in olive
oil adding a little salt onion onion is soft and
transparent.
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In a large bowl, whisk the eggs with a pinch of salt
add the drained potatoes and cooked onion. Mix,
breaking the potatoes and allow to rest for at least
1/2 hour.
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Lightly coat a clean frying pan with olive oil, When
hot, add the egg mix and cook over a low heat.
After 5 minutes, using a plate flip the omelette to
cook the other side. Cook for 5 minutes
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| Serving
Suggestions |
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Allow to cool for at least 20 minutes before serving.
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Originally Submitted
1/16/2023
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