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Ingredients • 4 potatoes, medium size
(aprox. 600 gr) • 1 onion, medium size • 5 eggs, medium size • Vegetable oil • Salt
Instruc-ons • Peel the potatoes and cut them into small slices. Chop the onion finely • Put oil in frying pan at high heat. Fry potatoes and onion. I like to fry them at medium heat and
turn the heat to maximum at the end, to get potatoes liHle brown. • Beat eggs in a bowl. • Add fried onion and potatoes to the eggs and mix well. Try not to put the frying oil into the
bowl. • Add salt, mix and leave for 2-‐3 minutes. If you taste it now, it should be a bit salty to taste
good at the end. • Heat a frying pan at medium heat. Add 1tsp of frying oil from the potatoes, just to avoid
sScking. Be sure the frying pan you use is a non sSck one.
TorSlla de patata Spanish omeleHe Serves 4 people
Source: family recipe
Cook : Paula Barbero AppeSzer, gluten free, easy to prepare, inexpensive
TorSlla de patata Spanish omeleHe Serves 4 people
Source: family recipe
Cook : Paula Barbero AppeSzer, gluten free, easy to prepare, inexpensive
Instruc-ons (contd.) • Pour the mixture into the frying pan and make a light move to ensure it is not sScking. • Around 3-‐5 mins later, when the boHom is a liHle brown, put a plate on the top of the frying
pan and turn it over. Slide the omeleHe and put it into the frying pan again. Make small moves to avoid sScking.
• Take it out when it is cooked. Time depends on your taste (well cooked or juicy).
• Note: you can add another ingredients to the omeleHe. Zucchini, green capsicum or even chorizo are quite popular. If you’d like to try, add them while potatoes are frying and follow the steps in the same way.