Potato & Onion Omelette
Time for another Saturday morning breakfast treat!
Tortilla de Papas y Cebollas
1/2 cup olive oil
2 garlic cloves, mashed
4 large potatoes, peeled and thinly sliced
1 large red onion, peeled and thinly sliced
6 eggs
salt and pepper to taste
Heat oil in a 9" pan. Sauté garlic until golden and then discard. Add the potato slices and cook for five minutes; add the onions and cook until potatoes are tender. Beat the eggs, salt & pepper in a large bowl until foamy. Add the potatoes and onions to the eggs, using a slotted spoon. Return the egg and potato mixture to the same skillet. Spread evenly and cook over medium heat. When the eggs leave the sides of the pan, invert a plate over the pan and flip omelette onto the plate. Then slide the omelette back into the pan to brown the other side. Repeat this process one more time. Serve hot or at room temperature. Serves 4. (Delicious with salsa on top.)
Tortilla de Papas y Cebollas1/2 cup olive oil
2 garlic cloves, mashed
4 large potatoes, peeled and thinly sliced
1 large red onion, peeled and thinly sliced
6 eggs
salt and pepper to taste
Heat oil in a 9" pan. Sauté garlic until golden and then discard. Add the potato slices and cook for five minutes; add the onions and cook until potatoes are tender. Beat the eggs, salt & pepper in a large bowl until foamy. Add the potatoes and onions to the eggs, using a slotted spoon. Return the egg and potato mixture to the same skillet. Spread evenly and cook over medium heat. When the eggs leave the sides of the pan, invert a plate over the pan and flip omelette onto the plate. Then slide the omelette back into the pan to brown the other side. Repeat this process one more time. Serve hot or at room temperature. Serves 4. (Delicious with salsa on top.)
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