| 1 minute to read
- Eggs 5
- potatoes 100g
- onion 30g
- Olive oil 20ml
- Salt to taste
Dice onions and potatoes into small pieces.
In a hot pan (take round n depth frying pan), add 10ml olive oil. Add onions and potato with a pinch of salt and fry until golden brown.
Beat the eggs in a bowl with salt.
Add the fried onion-potato mixture in the beaten eggs bowl. Mix together.
Add 10ml of olive oil and transfer the egg-onion-potato mixture and close the lid.
Cook in medium flame for 5mins.
The toughest step is the way you reverse the Omelette...remove the lid and keep a flat plate on pan. slowly reverse it. And transfer it back with the cooked side facing top in pan.
Close the lid and let it cook for 5mins.
Once done, transfer on to a plate and cut into slices as shown.
And Spanish Omelette is ready.
P.S Can add 6 eggs (saved my other egg macros for another recipe for the day)...I skipped my paneer 100g and replaced with eggs.
Buen Provecho! (enjoy your meal)