Ingredients

Features

Description

The secret of the Spanish omelet in a slow putting potatoes in a generous amount of olive oil so that it soaked the scent of olive oil before you add the eggs. The result is a delicate, tasty dish that is served hot or cold, but never out of the refrigerator.

1. Peel potatoes or leave the peel if you like. Cut into thick pieces. Finely chop the onion.

2. Heat the oil in a frying pan, add the potatoes and onions, simmer on low heat, covered for 30 minutes, stirring occasionally, until potatoes are tender. Fold the potatoes and onions in a colander and keep drained oil.

3. Separately, beat the eggs, then add them to the potatoes, parsley and season with salt and pepper. Heat the oil deposition in a small saucepan. Put all the prepared pan and cook over low heat, leveling the omelet on top of the shoulder blade.

4. When the eggs «grab», turn the omelet onto a plate, then give it to slide into the pan and fry the other side for several minutes. Turn over and fry on the other side, leveling shovel to keep the shape of the omelet. Transfer to a bowl and cool for 10 minutes before serving.

Translated by site: wday.ru