Saturday, 20 October 2012

Spanish Potato Omelet


Original recipe makes 6 servings

  1. 1/2 cup olive oil
  2. 1/2 pound potatoes, thinly sliced
  3. salt and pepper to taste
  4. 1 large onion, thinly sliced
  5. 4 eggs
  6. salt and pepper to taste
  7. 2 tomatoes - peeled, seeded, and coarsely chopped
  8. 2 green onions, chopped


1. In a huge griddle or container, warm olive oil over medium-high warm. Spread apples lightly with spice up and sodium. Prepare until fantastic darkie and sharp.

2. Once the apples are fantastic, mix in the vegetables. Prepare, mixing occasionally, until vegetables ease and start to darkie.

3. Meanwhile, beat egg together with spice up and sodium. Add egg into pan and mix carefully to combine. Reduce warm to low and cook until egg start to darkie on the end.

4. Loosen base of omelet with a spatula, change a huge plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the fresh side down. Prepare until egg are set. Take omelet with tomato and green red onion and serve warm.


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