Truita De Patates
Ingredients
- 3 medium potatoes peeled
- 420 ml (1⅔ cups) olive oil
- 1 large white onion
- 5 eggs
- sea salt
Instructions
- Quarter the potatoes lengthways, then slice them thinly crossways.
- In a large non-stick frying pan, warm the olive oil over medium heat. When it’s hot, add the potato and cook for about 6 minutes, turning regularly. The slices should cook but not brown.
- Chop the onion finely and add it to the potato. Mix and cook for another 15 minutes. Strain the mixture using a colander, reserving the cooking oil, and allow the potato and onion to cool.
- Break the eggs into a large bowl, season with salt and whisk. Add the onion and potato mix to the eggs and stir thoroughly.
- Pour the reserved cooking oil back into the pan and place it over high heat for 2 minutes. Pour the potato and egg mixture into the oil and shake the pan to spread it evenly. Cook for 4 minutes, then turn the omelette over and cook for another 4 minutes. (Alternatively, you could cook the omelette in an ovenproof frying pan, by putting the pan in a preheated 180°C (356°F) oven for 15 minutes, or under a hot grill for 5 minutes.
- Slide the tortilla onto a plate, let it set for 5 minutes, then slice in to wedges and serve.
Notes
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