Recipe: Perfect Spanish OmeletteTechnique

Biggest Spanish Omelette special.

You fix baking simmer Spanish Omelette testing 7 prescription as well as 6 than. Here you go make it.

technique of Spanish Omelette

1. also 500 g of potato.
2. give 1 of onion.
3. Prepare of Olive oil.
4. a little of Salt.
5. use of Pepper.
6. give 6 of large eggs or more depending on taste for egg.
7. Prepare of Note: you can add ginger, garlic or any other thing you think.

Spanish Omelette technique

1. Scrape the potatoes or leave the skins on if you prefer, though must be washed properly. Cut them into slices. Chop 1 onion.
2. Heat the extra-virgin olive oil in a large frying pan(little quantity enough to fry the potatoes and onion, including other stuffs of your choice) add salt and pepper to the potatoes. Enough to make it taste..
3. Add onion first before potatoes after 2 minutes and stir gently. For 30 minutes stir occasionally until the potatoes are softened and cooked. Strain the potatoes and onion through a sieve into a large bowl. (Set the drained oil aside).
4. Beat your eggs separately, and add small amount of salt and pepper enough to satisfy your taste. Then stir into the potatoes in the large bowl..
5. Add a little amount of olive oil to the frying pan and pour in your mixture. Cook for a while in a medium heat until the egg settles, then lower the heat..
6. Using a wooden spatula to shape the omelette into a cushion and also to let hold of the pan. When almost set invert on a plate and slide back into the pan and cook for 15 to 10 minutes on a medium heat(you can adjust your heat always). Once it is okay to your satisfaction, slide the Omelette into a plate and cool for 10mins before serving. Note: you can allow to burn a little according to your taste like mine 😛..