Spanish potato omelette

April 27, 2015

2002 use large non stick pan if possible. Serve as main dish or cut into squares as a starter.

  • 1 LB dutch potatoes, sliced thin
  • 1 onion sliced thin
  • 4 eggs beaten
  • 3 Tb or more of olive oil
  1. heat oil, add potatoes and onions, reduce heat, stir and cook 15 min.
  2. Remove onion/ potatoes from pan, mix with beaten eggs.
  3. add back into pan  with 1-2 TBS oil, cook until set.
  4. turn omelette (use another pan or plate), cook for another minute.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: