UDI 4. FOR THE LOVE OF FOOD

SPANISH OMELETTE

TASK 4. AN INTERNATIONAL RECIPE BOOK                                       INGREDIENTS

     

Potatoes - 1 kilogram (5 large units) Onion - 1 large unit Eggs - 5 units Extra virgin olive oil - for frying Salt to taste

DIRECTIONS

First of all, we peel and cut the onion. The choice of the type of cut depends on the taste of each person. If you like to find pieces of onion in the tortilla, we must cut it into thick pieces, if you prefer that it goes unnoticed, we finely chop it.
Once the onion is minced, we poach it in a pan with a little olive oil. While we cook the onion, peel and cut the potatoes into tacos of the thickness we want. We can also cut them into thin sheets.
We heat plenty of oil in a frying pan. Once the oil reaches a suitable temperature, we add the potato tacos. Cook until the potato is tender, but preferably without browning.
When the onion is tender, remove it from the pan and put it in a large bowl. We reserve. Likewise, when the potatoes are tender, we remove them from the pan and put them inside a drainer to remove excess oil. Once this is done, add the potato tacos to the bowl with the onion.
In another bowl, beat the eggs with a little salt. Once beaten, pour the eggs into the bowl where we have the potatoes and the onion. If we want, we can add a little more salt. We mix.
We heat a little oil in a non-stick frying pan, approximately 24 centimeters in diameter. We pour into the pan the contents of the bowl. We cook for a few minutes over medium heat.
With the help of a plate, we flip the omelette (see video). We continue cooking another few minutes on the other side. If we wish, we can turn the omelette several times to better control the cooking process. Once the omelette is browned on both sides, we pour it onto a plate and serve.