Easy Spanish - Intensive Spanish course for foreigners in the Canary Islands, Spain
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Potato omelette
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Potato omelette
Potato omelette. Video
Ingredients:
8 to 9 eggs
1 kilo of potatoes
Extra virgin olive oil
1 onion (optional)
Salt
Preparation:
1- Peel and wash the potatoes. Cut into thin sheets. Put a frying pan or skillet to fire with plenty of olive oil. When the oil is hot, add the potatoes and turn them around. Then put it at medium fire. If you add onion, you can add it now. The fire must not be too strong. Never mind that broken the potatoes.
2- When the potatoes are golden, remove it to a large strainer to avoid excess of oil or on a plate with absorbent paper. Meanwhile, beat the eggs and add the potatoes and salt. Mix everything well and correct with salt.
3- Put the nonstick skillet at the fire with two tablespoons of oil wetting the base. When the oil gets hot, add the eggs and potatoes mixture. Then put low the fire and move in a circular motions, so that the omelette dont stick to the skillet.
4- When it is half done, flip it over. To do this, use a plate or lid of a smooth edge. Put little oil in another skillet and well distributed throughout the base. Gently slide the omelette from the plate to the skillet move again in circular motions to that it rennet well. Reduce the fire.
5- If you prefer, you can flip it over a couple of more times. Ideally, the totilla is soft, not too curd, not to burn the egg and has a clean cut.
Suggestions:
For to change, you can also add 1 zucchini cut into thin slices at the time to incorporate the onion.
spanish omelette of the intensive course of spanish for foreigners
