Components
Medium potatoes, 3
Onion, 1
Eggs, 5
Oil, 1 cup
Butter, 100 g
Chopped parsley, 3 tablespoons.
Salt and pepper to style
Preparation
– Peel the potatoes, lower them in half lengthwise after which into very skinny half slices.
– Peel and lower the onion in the identical means though a bit of thicker.
– Warmth the oil in a frying pan, add the butter, and when it’s melted, add the potatoes and onions.
– Let it cook dinner over low to medium warmth.
– When the potatoes are effectively cooked, take away with a slotted spoon.
– Break the eggs, place the contents in a bowl and blend them till they’re homogeneous.
– Add the potatoes and onions to the egg combination, season with salt, pepper and parsley.
– Combine effectively.
– Warmth a frying pan (ideally non-stick), add a few tablespoons of oil, let it warmth effectively and pour the combination for the omelet.
– As quickly as the underside half coagulates, decrease the warmth.
– When the underside a part of the potato tortilla is golden brown and the within is considerably cooked, flip it over.
– Brown the opposite facet of the tortilla, take away and serve.
It may be eaten chilly, heat or scorching, as an appetizer or lower into cubes as a part of a snack.
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