[RECIPE] Potato omelette with evoo
Potato omelette or Spanish omelette is one of the typical dishes of Spanish gastronomy. Due to the fusion of its ingredients, the dedicated love and the popularity that characterizes it, it is a whim that no one can resist.
Also, it is one of the classics that never fails in a family celebration, a meal with friends or even in the appetiser of any bar. And very healthy, because among its ingredients is the extra virgin olive oil Magnun Sess.
The popularity of a recipe like this, so rooted in Spanish culinary tradition, is growing. And even more so, if among its ingredients is the extra virgin olive oil Magnun Sess Organic. This single-variety oil from Picual has set out to add its personal touch to this famous culinary proposal.
Its preparation is simple, although it requires a lot of dedication. Even though, for some it is a challenge to design a rich one, without burning the potatoes or lacking salt.
However, it is worth trying because this spectacular “morsel” is very healthy, as it is built with three basic products of a healthy diet: egg, potatoes and extra virgin olive oil.
Whether it is with or without onions, curdled or almost liquid, in the preparation of this delicacy, love and experience contribute, without a doubt, to the final success.
Do you dare with it?
- 8 free-range eggs..
- 1 kg of Galician potatoes.
- Extra virgin olive oil Magnun Sess Organic.
- 1 big onion.
- Salt (to your taste).
First, we peel the potatoes and wash them to remove any remaining dirt. Then we dry them to cut them into thin slices.
We place them in a large bowl and add the salt. We remove the composition and set aside.
Then, in a large deep frying pan, add a good quantity of extra virgin olive oil Magnun Sess Organic and put it on the fire. Be careful not to smoke!
When it is ready, we add the potatoes and let them fry for about 20 minutes over a low heat.
At the same time, beat the eggs in the same bowl and set them aside.
Next, cut the onion into thin strips and place it in another smaller pan with the Magnun Sess Organic extra virgin olive oil. Once poached, remove it from the heat and mix it with the beaten eggs.
When the potatoes are ready, drain the oil and place them in the bowl with the onion and eggs.
Mix all the ingredients well and, in the same frying pan in which we have fried the potatoes, pour the mixture to make the omelette.
We like them rare, so we will cook them for about 8 minutes at medium heat (4 on each side).
Ready to taste!
On a flat plate we put a portion of warm tortilla. We can accompany it with a tomato from the garden with salt and extra virgin.