Welcome to our web site
– 4 medium potatoes
– 3 eggs
– 1 small tender onion
– Olive oil
We wash, peel and cut the potatoes and onion into medium-sized slices.
We cover the bottom of a frying pan (better non-stick) with the olive oil, add the potatoes, the onion and a little salt. We fry covered and stirring occasionally so that the potatoes are splitting.
While the potatoes and onion are cooking, beat the eggs in a bowl with a pinch of salt.
When the potatoes and onion are tender, add them to the bowl in which we have the beaten eggs, mix well and return to the pan to which we will have previously added a little more oil.
When the omelette has curdled well (we will know because the edges are browning), we turn it over, resting a flat plate previously moistened with water in the pan and return to incorporate it into the pan on the side that was not curdled.
To know when it is done we prick the omelette with a fork and press it gently with the rasera, if it does not release liquid it will be curdled inside.
If it is not done we can continue turning it until we achieve the desired finish.
There are many more recipes on our website