Potato Omelette
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 ½ kg potato (s), floury
- 4 large onion (s)
- 14 tablespoon oil (olive oil)
- salt
- Pepper, black, freshly ground
- 12 egg (s)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into thin slices. Chop the onions into small pieces. Heat half of the oil in a pan with a high rim (approx. 20 cm in diameter). Cook the potatoes and onions in it for 25 minutes (medium heat). Season with salt and pepper.
- Whisk eggs in a bowl, season with salt and pepper. Add the cooled vegetables.
- Heat the remaining oil, add the egg mixture and let it set for approx. 6 minutes (medium heat). Keep shaking the pan.
- Cover the pan with a flat plate, hold it tightly and turn it over so that the tortilla is on the plate. Carefully slide this back into the pan and let it set again for 6-8 minutes.
- Take out the tortilla and cut into pieces of cake.
- Tastes warm or cold. Tomato salad goes well with it.
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