Pan-fried potato and onion omelette: the recipe for a tall and tasty tortilla!
The potato and onion omelette is perfect for a quick dinner or for an out-of-town lunch with friends and family. Ideal as a main course, it is often also served as an appetizer cut into many small squares. Let's find out how to make this quick and easy goodness together.
Ingrediants:
6 eggs
5 potatoes
2 onions
Olive oil
Procedure:
Step 1: clean and peel 6 potatoes with a knife or typical kitchen tools ideal for cutting potatoes or carrots.
Step 2: Take two large white onions and cut them into small pieces.
Step 3: Take a high-sided pan and place it over medium heat.
Step 4: add the potatoes and let them brown for a few seconds, then add the onions and olive oil.
Step 5: cook a few minutes with a lid until the ingredients are well cooked and golden.
Step 6: put the potatoes in a bowl and pour in the eggs, previously beaten.
Step 7: place a new pan on the stove with olive oil and let it heat a few seconds.
Step 8: put the potatoes with the beaten eggs in their entirety and let them brown for a few minutes with a lid.
Step 9: check the cooking and with the help of a plate or a pan turn the omelette!
Step 10: Cook for a few more minutes and enjoy this simple hot treat or after a few hours.
Tortilla is a famous dish of Iberian cuisine and can be found in most restaurants in the area. A fritatata of potatoes and beaten egg that has countless variations and flavors. The omelette has always been considered a fast, versatile and rich in taste dish. Our version with onions and potatoes is perfect for an express and delicious second course! It can be cooked in a pan or in the oven. If you add a little breadcrumbs you will have that light crust that will give this dish a little crunchiness. Some people add diced or sliced potatoes. It depends on taste and preferences. For a lunch out of town it is excellent as a filling for a super sandwich; two slices of bread, not too finely cut or a ciabatta. Et voilà, the picnic is ready! In Spain it is often eaten in the middle of the sandwich on the beaches! It can be eaten after cooking or after a few hours and you can keep it between two sheets of kitchen paper so as to absorb excess oil. You can also add a little parsley to the preparation if you love the flavor or coriander. Cooking will take less than 10 minutes but remember to cook the fritatta in a pan with a fairly high and non-stick edge. There are those who also add crispy bacon to the eggs or some courgettes cut into cubes. We also make a delicious fritatta in a pan with spaghetti; a tasty and savory first course perfect for Sunday lunch. The omelette is also ideal for brunch or an informal greedy aperitif in the company of your friends. Good taste!
