Spanish omelette Ingredients 500g Potato 1 onion preferably white 150ml extra virgin olive oil 3 tbsp chopped parsley coriander 6 eggs Method 1 Peel 500g potatoes if you prefer Cut them into thick slices Chop 1 onion 2 Heat 150ml extra virgin olive oil in a large frying pan add the potatoes and onion and stew gently partially covered for 30 minutes stirring occasionally until the potatoes are softened Strain the potatoes and onion through a sieve into a large bowl set the strained oil aside 3 Beat 6 eggs separately add the stewed potatoes and onion with 3 tbsp chopped parsley with salt and pepper Heat some of the strained oil in a smaller pan 4 Spread everything into the pan and cook on a moderate heat use a spatula to shape the omelette into a circular cushion 5 When almost set Flip the omelette and cook for a few more minutes 6 Flip twice more cook the omelette briefly each time and pressing the edges to keep the cushion shape Slide on to a plate and cool for 10 minutes before serving

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Home Chef India, Culinary Consultants, Food Bloggers, Food Critic Writers, Food Professionals, Hospitality Food Recipe Publishers, Hotel Food Recipe Publishers, Home Chef India, Enthusiastic Food Lovers, Home Chefs & Foodies, Food Lovers Market, Food Lover Junction, The World's Best Cities For Food Lovers, The Spicy Food Lovers' Cookbook

Spanish omelette

Ingredients
- 500g Potato
- 1 onion preferably white
- 150ml extra-virgin olive oil
- 3 tbsp chopped parsley/coriander
- 6 eggs

Method
1. Peel 500g potatoes, if you prefer. Cut them into thick slices. Chop 1 onion.
2. Heat 150ml extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a sieve into a large bowl (set the strained oil aside).
3. Beat 6 eggs separately, add the stewed potatoes and onion with 3 tbsp chopped parsley with salt and pepper. Heat some of the strained oil in a smaller pan.
4. Spread everything into the pan and cook on a moderate heat, use a spatula to shape the omelette into a circular cushion.
5. When almost set, Flip the omelette and cook for a few more minutes.
6. Flip twice more, cook the omelette briefly each time and pressing the edges to keep the cushion shape.

Slide on to a plate and cool for 10 minutes before serving.

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Spanish omelette Ingredients - 500g Potato - 1 onion preferably white - 150ml extra-virgin olive oil - 3 tbsp chopped parsley/coriander - 6 eggs Method 1. Peel 500g potatoes, if you prefer. Cut them into thick slices. Chop 1 onion. 2. Heat 150ml extra-virgin olive oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onion through a sieve into a large bowl (set the strained oil aside). 3. Beat 6 eggs separately, add the stewed potatoes and onion with 3 tbsp chopped parsley with salt and pepper. Heat some of the strained oil in a smaller pan. 4. Spread everything into the pan and cook on a moderate heat, use a spatula to shape the omelette into a circular cushion. 5. When almost set, Flip the omelette and cook for a few more minutes. 6. Flip twice more, cook the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving. #SpanishOmelette #Omelette #Egg #WeekendBinge #HomemadeFood #FoodLover #Foodie #recipeofinstragram #recipes #recipe #recipeoftheday #recipeshare #easyrecipes #healthyrecipes #recipeideas #recipesharing #quickrecipes #foodism #homechefs #homechefs_india#recipeoftheweek #recipechallenge #recipetotry #trythisrecipe #foodismxyz

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