Saturday, November 10, 2007

Potato Omelette

1/2 kg. Potatoes


1 onion

4 eggs

1 Tbsp. olive oil

Salt

Peel the potatoes and slice thinly. Cut the onion in very small pieces and add to the potatoes. Fry potatoes and onions in a generous amount of oil over a low heat, removing them with a palette knife when cooked and drain well. In a separate bowl, beat the eggs and mix with the potatoes. Leave for a few minutes so that the eggs fully absorb the potatoes.

Heat a pan with a Tbsp. of oil and then pour the mixture into the pan, over a low heat and let it thicken

Use a big flat dish or a lid to turn the mixture over and allow to cook on the other side.

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