This is a hearty omelette with potatoes the way they do it in Spain, and more amazingly, it is a light, tasty meal that is quickly and easily prepared.
Materials for four servings:
For vegetables
800 gr. potatoes, diced
120 gr. onion, chopped
extra virgin olive oil
8-10 eggs
salt
Procedure
Step 1
Clean and cut the potatoes into cubes. At the same time, chop the onion. Put the olive oil in a pan and as soon as it heats up, add the onion first until it gets a golden color. Then add the potatoes and lower the heat and let them boil.
Step 2
In a bowl, break the eggs , salt them and beat them slightly. When the potatoes have formed a nice crust, remove them from the pan and pour them into the bowl with the eggs. In the pan where we had them, leave a little oil and after mixing the eggs with the potatoes a little, return the mixture to the pan
Step 3
Increase the intensity of the fire and cook on one side until it forms a crust. Then, with the help of a plate, turn it over and let it cook on the other side as well.
Step 4
We are careful not to bake it too much so that it does not lose its spongy texture inside. The Spanish version wants it to stay a little moist on the inside and overcooked on the outside.
Rendering in Greek: Dora Dimitroulas - Styling: Tzannis Sifnaios, Katerina Lykouresi, Elena Jeffrey - Food styling: Makis Georgiadis, Yiannis Bourodimos - Photography: Studio LM
READ MORE: Goat boiled with trachana.