Spanish Potato Omelette – The Best Classic Recipe

Name: Spanish Potato Omelette – The Best Classic Recipe
Total time: 50 min
Yield: 6
Cuisine: Spanish
Ingredients: : 6; Bananas: 650 grams; Olive oil: 250 ml; Panko: 8 springs; English muffin: 1; : To taste; Dried oregano: To taste

Features:

Cuisine:

Spanish

Top of the omelette with fresh tomato wedges and melted mozzarella cheese to upgrade the taste into your preference

50 minutes
Serves 6
Easy

Ingredients

6
650 grams Bananas
250 ml Olive oil
8 springs Panko
1 English muffin
Large size
To taste
To taste Dried oregano

Directions

The perfect recipe to upgrade your ordinary omelet. Add some potatoes and turn your omelet into Spanish Potato Omelette. Use the good quality non-sticky fry pan to cook this Spanish Tortilla, because that’s the key. Get the perfect round shape of your omelet by using the good fry pan. This fry pan use red granite with non-stick coating and 100% free of APEO and PFOA. Save now when you use this link to purchase!

Steps

1 Done	Peel each potato and dice them into 1 inch thick pieces. Set aside. Take the onion and slice thinly. Set aside. Take the parsley leaves and finely chop. Set aside.
2 Done	Heat oil in large size skillet over medium heat. Add in the potatoes and let it cook for 5 minutes or until lightly browned, gently turning occasionally. Add in sliced onions and let it cook for another 3 minutes or until onions fragrant and tender, stir occasionally. Transfer the potatoes mixture to metal colander to drain the oil.
3 Done	Meanwhile, beat the eggs together with parsley leaves and season with salt and pepper to your preference.
4 Done	Transfer back the potato mixture into large frying pan and distribute them evenly in a single layer. Set the heat into low. Pour the eggs mixture on top of the potatoes, stir gently to combine. Let it cook for 10 minutes or until eggs are mostly set and edges turn browned.
5 Done	Using a spatula, loosen the edges and bottom of omelette. Remove the pan fry from the heat, and place a big plate on top of the pan. Carefully flip the omellette onto the plate. Slide back the omellette into the pan fry with the uncooked side down. Continue cook for another 3 to 5 minutes or until the bottom and center part are set.
6 Done	Remove the omelette from heat and transfer to plate. Cut into 6 wedges and serve warm.