Wednesday, December 12, 2012

Spanish Omelette


Serves: 4


6 large - eggs
6 to 7 tablespoons - olive oil
500 gms - potatoes, peeled and thinly sliced
1 - onion, peeled and finely chopped
Green olives, for garnish
Salt, to taste


1.      Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
2.      Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
3.      Add the potato and fry for a couple of minutes. Add the onion and cook.
4.      When the potatoes are soft and cooked, remove them from the heat and put them in the egg mixture.
5.      Now in the same or another pan, take some oil, and once it is heated pour the egg mixture in it. Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not overcook. The middle is meant to remain runny and gooey.
6.      The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists, flip the tortilla over onto the plate and slide back into the pan to cook the underside.
7.      Keep shaking the pan lightly so the tortilla does not stick to the bottom.
8.      Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
9.      You can serve it hot or cold. And can garnish with green olives. 

      Omelette, The Spanish Way.

Nutrition Per Serving:
516 kcalories, protein 12g, carbohydrate 23g, fat 43 g, saturated fat 7g, fiber 2g, salt 0.31 g

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