Most Spanish families prepare this plate at home on a regular basis. Kids love this dish. It is good warm but also cold and the next day leftovers are even better. It makes a good sub if you add some mayonnaise and cheese, o some grilled red peppers.
Omelets in Spain are traditionally round (what you call here a frittata) and preparing it takes a bit of practice. It requires some technique to turn that omelet when it’s halfway cooked, but once you get the idea you’ll never forget it.
Here’s what you will need:
MATERIALS:
-
Frittata Pan (or a regular frying pan with a
plate to flip the omelet)
-
Plate to serve
-
Bowl and whisk to beat the eggs
-
Potato peeler and knife
INGREDIENTS:
-
1 ½ lb of potatoes
-
6 large eggs
-
Olive oil
-
Salt
HOW TO PREPARE IT:
1.
Wash the potatoes and peel them.
3. Heat up about 2 tablespoons of olive oil and add the potatoes.
4.
Add salt to taste and cover the pan with a lid. Cook at medium-low heat for
about 20-30 minutes until they are soft
5.
Meanwhile, beat 6 large eggs for a few minutes
until they are well mixed and fluffy.
6. Pour the potatoes in the egg mix and let it rest
there for 1-2 minutes so they soak some of the eggs.
7.
In the same pan, remove the excess of oil and
keep about 2 tbsp. Let it get very hot and pour the egg and potatoes. Reduce the heat to medium and cook for about
3-4 minutes.
9.
After 3 minutes or so, I like to turn it again
and allow the omelet to seal completely.
10.
Set aside from the stove on a plate and allow to
cool before eating
Enjoy it!!
