Spanish tortilla (omelet with potatoes) – a detailed recipe cooking. 
Time: 45 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 thinly sliced potato tubers
- 1 chopped white onion head
- 4 eggs mixed in a large bowl
- 1/2 tbsp. vegetable oil
- 1/4 tsp salt
- 2 – 3 tbsp. l olive oil
Recipes with similar ingredients: potatoes, onions, eggs
Recipe preparation:
- Place a large frying pan on a moderately strong fire and pour vegetable oil to half. When the oil is warm, put potato slices and onions, making sure they are well coated with butter. Add more oil if necessary. Fry for 20 minutes, until potatoes and onions will not become soft. Drain and mix potato mix with eggs. Salt and mix well.
- Pour into a large deep non-stick pan. olive oil and heat over moderate heat. Lay out the mixture from potatoes, eggs and onions. Reduce heat to moderately low and cook for 4-5 minutes, until the omelet turns light brown below. Cover the pan with a flat ceramic plate and turn over scrambled eggs on a plate. Immediately lay the unroasted side back in to the pan. Cook another 4-5 minutes, until the second side is slightly Turn the omelet on a plate and cut into 4 the triangle.
