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This omelette is also delicious when served cold, and it is a favorite picnic dish in Spain.
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What You Need:
(To Serve: 1 - 2)
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3 medium-sized potatoes
Salt
1 large onion
Olive oil for frying
½ a clove of garlic
4 eggs
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Translate this recipe:
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| How To Cook: |
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1. Peel and wash the potatoes, cut into very thin slices and dry them on a cloth.
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2. Mix them with the finely chopped onion and garlic and plenty of salt, then fry them slowly in olive oil until they are well cooked, but only lightly browned; drain well.
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3. Beat the eggs and add the onion and potato mixture.
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4. Cook the omelette in a very little hot olive oil, shaking the pan occasionally.
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5. When one side is lightly and evenly browned, cover with a plate to turn the omelette, and cook the other side.
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6. Serve hot.
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TIP:
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This omelette is also delicious when served cold, and it is a favorite picnic dish in Spain. The omelette is left to get quite cold (it can if desired be made the night before), and is packed between two plates in the picnic basket. To serve it, cut and place between slices or rolls of bread and butter, accompanied by salad.
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NOTE:
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Neither this omelette, nor the Tortilla Espanola, is folded like a French omelette.
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