Assemble these supplies:
- 3 medium-sized potatoes 1 cup
- olive oil
- salt, to taste
- 4 large eggs
- mayonnaise
Steps in preparation:
- This is the most popular omelet served in Spain today.
- Peel and wash the potatoes. Dry them on paper towels. Cut in two lengthwise; then slice very thin. A food processor may be used for this.
- Heat the oil in a frying pan. Fry the potatoes slowly until lightly brown. Drain on paper towels; add salt to taste. Remove excess oil from the frying pan.
- Beat the eggs with some additional salt—about 1/4 teaspoon. Stir in the potatoes. Measure 3 table¬spoons of olive oil to cover the bottom of the frying pan. When hot, pour in the mixture of eggs and potatoes. Shake the frying pan occasionally to keep the omelet from sticking.
- When one side is brown, cover the pan with a plate to turn the omelet, brown the other side.
- Serve hot or cold accompanied with mayonnaise served in a separate dish.
- SERVES 3-4.
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