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We hope you got insight 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 it.
The ingredients needed to cook Spanish potato omelette:
- Prepare 500 g potatoes
- Provide 4 eggs
- You need 500 ml Extra Virgin Olive Oil from Spain
- Use to taste Salt,
- Provide 1/2 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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