A tapas bar classic, this Spanish potato omelet is delicious served warm or cold.
|
THIS ARTICLE IS FROM
|
Ingredients:
6 eggs
1 pound potatoes, peeled and sliced
1 small onion, chopped
1/2 cup olive oil
Salt
Directions:
Heat oil in a heavy skillet over low flame. Add the potatoes and onions and cook until soft. Remove the potatoes and onions and drain, leaving enough oil in the pan to lightly coat it. Beat eggs with salt and add to pan. Pour the potatoes and onions on top of egg mixture and mix lightly. When cooked on the bottom, turn the omelet over onto a flat lid or plate. Add a bit more oil to the pan. When hot, slide the omelet back in with the uncooked side face down. Remove when the omelet is set.
Servings: Serves six
More Madrid Recipes:
