Spanish tortilla (omelet) – a detailed recipe cooking. 
Time: 45 мин. Difficulty: Easy Servings: 8 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 5 peeled, sliced in a vegetable cutter, and then halves of circles, potato tubers
- Olive oil
- 1 onion chopped into small cubes
- 7 eggs (if large potatoes, take 9 eggs)
- Salt
Recipes with similar ingredients: potatoes, onions, eggs
Recipe preparation:
- In a large skillet over medium-low heat, heat as much oil so that it completely covers the potatoes. Put the potatoes and fry by covering the pan until the potatoes become soft, but not crispy, about 10 minutes
- While potatoes are being cooked, in a second pan over medium heat preheat 1/4 tbsp. olive oil. Put the onions and fry until softness and transparency, but do not brown, 5-7 minutes. When potatoes and onions become soft, put them in a large bowl, decanting as much oil as possible. Leave the oil to use in others. dishes.
- Break the eggs into another large bowl and mix them well. whisk. Add a mixture of potatoes and onions, salt. In a pan with non-stick coating over medium heat 2 tbsp. l olive oil. When the oil is hot, put the potato mixture and eggs, reduce heat to moderately weak and cook until eggs seize, and the bottom will not brown (check by lifting with a spatula), 7-10 minutes
- Put a plate large enough on the surface of the pan, so that it covers its entire surface, and gently flip tortilla. Put the frying pan on the fire again, add when if you need some more butter, put the tortilla in again pan toasted side and cook until the second side will not turn golden, about 5 min. Turn over again to plate, chop and serve.
