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Before you jump to Spanish potato omelette recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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One way to approach this to start seeing some results is to realize that you do not have to alter everything immediately or that you have to completely do away with certain foods from your diet. It’s not a bad idea if you wish to make big changes, but the most crucial thing is to gradually switch to making healthier eating choices. Soon enough, you will find that you actually prefer to consume healthy foods after you have eaten that way for a while. As you stick to your habit of eating healthier foods, you will see that you no longer wish to eat the old diet.
Evidently, it’s not at all hard to start integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to spanish potato omelette recipe. You can have spanish potato omelette using 5 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to prepare Spanish potato omelette:
- Prepare potatoes
- Prepare eggs
- Provide Extra Virgin Olive Oil from Spain
- Take Salt,
- Provide onion (optional)
Instructions to make Spanish potato omelette:
- Wash and cut the potatoes into very thin slices.
- Dice the onion (if you don’t like onion, you can skip this step and leave onion out of the recipe altogether).
- Mix the potatoes and onion together with a bit of salt.
- Heat a good amount of Extra Virgin Olive Oil from Spain in a pan and, once hot, add the potatoes and onions. Fry them on a high heat for few minutes, then lower the temperature. Stir occasionally so that the potatoes don’t stick. Once the potatoes have taken on a golden-brown colour, remove the pan from the heat and drain the mixture.
- Beat the eggs with a pinch of salt. Add the eggs to the potatoes and onion and mix well.
- Heat two small tablespoons of Extra Virgin Olive Oil from Spain in a pan and add the egg, potato and onion mixture. As before, cook on a high heat for a few minutes, then lower the temperature right down so that the inside of the omelette can cook.
- When the omelette has finished cooking on one side, flip it over using a flat plate so that you can cook the other side.
- Put another two tablespoons of Extra Virgin Olive Oil from Spain in the pan and then return the omelette to the pan to fry the other side.
- When the omelette is golden brown on both sides, remove it from the heat. Now it's ready to eat!
- You could serve it with a delicious mayonnaise and a little mustard. If you want to give your omelette an original and tasty touch, try adding a tablespoon of caramelized onion when beating the egg.
- And if you want the middle of your omelette to be creamier, try frying a few thin slices of courgette with the potatoes. You’ll really notice a difference! We recommend you serve this recipe with Fruits of the Forest Pudding which is also made using Olive Oils from Spain.
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