Preparation time: 50 min.
Servings: 4
INGREDIENTS
4 medium potatoes
4 or 5 eggs
1 medium onion
9 oz of olive oil
Salt
PREPARATION
Peel, wash and dry the potatoes. Cut them in thin slices and place them in a deep pan with olive oil at medium temperature to cook them slowly.
Add the minced onion. Fry it slowly with the potatoes until they are soft and begin browning. It is best to stir with the skimmer and cut the ingredients with it as well.
Strain the oil after 10 minutes. Whisk the eggs in a bowl with a little of salt. Add the potatoes and onion mix. Place the pan with a little of the strained oil over flame again and add the entire mix.
Leave it over low flame covering the pan for 5 to 10 minutes until it browns underneath. Flip the omelet with the help of a lid and let it fall on the pan to cook slowly.
It must be browned on both sides.
Detail to consider.
Presentation:
Serve on a plate or round dish, hot or cold. If you wish to take it on a picnic or dice it you must add more potato to make it thicker and easier to carry and chop. In this case it is served cold.
