Omelet in Spanish
- Author: sara
- Total Time: 50
- 1 lb. New Potato
- 6 Egg
- 5 fl. oz Olive oil
- 1 Onion
- 3 tbsp Parsley
- Pepper black ground, to taste
Peel new potatoes (you can leave the peel), cut into thick pieces.
Finely chop the onion.
Heat the oil in a pan, add the potatoes and onions, simmer over low heat, cover with a lid, stirring for 30 minutes, until the potatoes are soft.
Throw the potatoes and onions in a colander and save the drained oil.
Separately, beat the eggs, then add the potatoes, parsley, and season with salt and pepper. Rest of the oil heat in a small saucepan. Transfer everything to a prepared frying pan and cook over low heat, leveling the omelet with a spatula.
When the eggs grab, turn the omelet over on a plate, then let it slide into the pan and fry on the other side for a few minutes. Turn over again, fry on the other side, leveling with a spatula so that the omelet retains its shape. Transfer to a plate and chill for 10 minutes before serving.
- Serving Size: 4
- Calories: 207 Kcal
- Fat: 17.7 g
- Carbohydrates: 7.2 g
- Protein: 4.9 g
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