Peel and cut potatoes into thin slices, rub salt in potatoes
Heat a large skillet a good amount of olive oil, enough to cover all the potatoes
When the oil is hot put the potatoes and reduce heat to a minimum so that they do very slowly and are tender, when they are half cooked add onion diced very small, let it do with the potatoes until they are tender
In a bowl beat eggs, add a little salt
Take a spatula with potatoes and onions from the pan trying to avoid taking oil and add the beaten eggs, stir and toss in a skillet with very little olive oil over high heat, fry for 4 minutes using a plate to give the turn and fry the other side another 3 to 4 minutes.
And after this is a wonderful omelette
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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