A very popular potatoe omlette recipe from the south of spain. A recipe passed down from my grand mother.
Peeland cut potatoes and onions into thin slices and salt to taste.
2.Shallow fry potatoes and onions in a nonstick pan intil softened.
3.Mix eggs, paprika and garlic in a bowl together. Add softened potatoes and
4.Empty oil fro pan and add combined egg and potatoe mixture and place back
5.cook on a medium heat until bubbles form on top of omelette.
6.Place a large plate overpan and carefully invert pan, slide contents of plate
Back into pan to cook other side of omlette.
Cook for another 10 mins, approx or util base of omlette is brown.
Place plate over pan again and invert. Cut into wedges and serve.
Nice on its own as a snack or with a gardern salad for a meal.
Nutritional analysis per serving (6 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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