Portada » LIGHTER POTATO OMELETTEThe potato omelette certainly is one of the most consumed dishes especially in Spain. There isn’t a country bar that you go to and don’t find this food available. Since Spanish gastronomy is very demanding and this lighter potato omelette is the perfect example. Do not forget that this recipe is totally exclusive, so if you prepare it at home, do not hesitate to share a couple of pieces with your friends and family. to savor this tremendous recipe of Spanish cuisine.
Ingredients:
4 potatoes of about 200g each6 eggssalt2 tablespoons of olive oilwater
Preparation of lighter potato omelette
We start by peeling the potatoes and chop them into fine pieces. Put them in a bowl and add a tablespoon of oil ofand virgin olive extra and two tablespoons of water. Add 1 onion if you want. Now it’s time to cut it into strips. Mix with a spoon.2. We put it in a microwave oven at a very high power and leave them there for 5 minutes or so.3. remove the potatoes and stir with a spoon. We put back into the microwave oven for 5 more minutes. Now we repeat this step 2 or 3 more times. Until the potatoes are very soft. Four. In a plate add the eggs and we beat them for 20 or 30 seconds. One of my secrets so that the tortilla It is not too dry, we do not beat it excessively. Enough so that the white and the yolk are well mixed. And that the foam does not come out. Furthermore we can add half shell of water egg. It will give it an extra touch of juiciness (the milk dries out the tortilla)5. We mix the egg smoothie and the potato and mix everything well. Until there is a homogeneous mass.6. We prepare a good pan nonstick over medium heat. We add another tablespoon from olive oil and when it is hot, add the dough. Let set to taste. So then, if you want it well curdled, leave it for more or less 5 minutes. If you want it rare, two is enough. 8.- Once the time has elapsed, we turn it over with a plate and cook the other side for the same time as the previous one.
Take advantage of the lightest potato omelette
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