| Author |
Message |
    
Mariae
| | Posted on Tuesday, May 23, 2006 - 08:14 am EST : |   
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For 4 persons:
1-2 cups of oil
4 large potatoes
1 onion, thinly sliced
6 eggs
Salt to taste;
Some people add thin slices of red pepper together with the onion.
1) Peel and cut the potatoes in square portions about 1 cm thick.
2) Heat the oil (better if is olive oil), add the potatoes and two minutes later the onion in small pieces.
2) Cook SLOWLY, medium flame.
DO NOT FRY!! Turn ocasionally until potatoes are tender, but NOT brown. They must be loose, not 'in a cake'.
3) Beat eggs in a large bowl with a fork. Salt to taste.
4) Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely.
Let sit for 15 minutes.
5) Heat 2 table spoons of oil in a pan. Add potates-egg mixture, spreading quickly.
6) Lower the heat to medium-high.Shake pan to prevent sticking (crucial step!!)
When eggs start to be done, put a plate on skillet and turn around.
7) Add another tbsp of oil. Brown on the other side. Can flip two times for better cooking.
I like to eat it with a lettuce, tomato, olives and tuna salad.
Now, enjoy it!
Mariae
- Europe,
Zone "?"
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Greg
My Favorite Photo
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| | Posted on Tuesday, May 23, 2006 - 08:54 am EST : |
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Gracias, Mariae. I've always wanted to make this but never have. Your recipe looks great.
Greg
- ND,
Zone "4"
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Mariae
| | Posted on Tuesday, May 23, 2006 - 05:05 pm EST : |
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I love if you decide to try the recipe.
I hope you will make a wonderful Spanish omellet.
Please tell me about it, I'm waiting for your pics.
First time, could be a good idea to make a small one, 2 potatoes, 3 eggs, one onion,... because it is better when you put the plate on skillet and turn around. Just for dinner and for two people....
Enjoy it!! but remember, just before a pic for gardenbuddies.
Mariae
- Europe,
Zone "?"
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Greg
My Favorite Photo
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My Time
| | Posted on Tuesday, May 23, 2006 - 06:31 pm EST : |
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I will . . Do you really need to use that much oil? It seems like a lot.
Greg
- ND,
Zone "4"
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Ej
My Favorite Photo
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| | Posted on Tuesday, May 23, 2006 - 10:31 pm EST : |
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Mariae I make this same recipe for breakfast and add to it fire roasted green chiles.
Ej So.Cal. Zone 10a
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Mariae
| | Posted on Wednesday, May 24, 2006 - 02:15 pm EST : |
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Ej, I am not sure what exactly are fire roasted green chiles, but the name seems to me a very hot meal, aren't them?
"fire" "chiles"... and you make it for breakfast!. My Goodness! your stomach must be very hard in that case.
Mariae
- Europe,
Zone "?"
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Ej
My Favorite Photo
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| | Posted on Wednesday, May 24, 2006 - 09:58 pm EST : |
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Mariae these are mild ortega chiles roasted over an open fire then the skins peeled away. Very tasty.
Ej So.Cal. Zone 10a
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Susanq
My Favorite Photo
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My Weather
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My Time
| | Posted on Thursday, May 25, 2006 - 12:04 am EST : |
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Thank you for another wonderful-looking Spanish recipe, Mariae :)
SusanQ - Zone 4b-5b Wisconsin |
Mariae
| | Posted on Thursday, May 25, 2006 - 05:48 am EST : |
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Ej, what you said to me let me be quite well, I was thinking in a very hot meal (the words: chiles, fire...) and for breakfast!!!
Thanks Susan. I hope the recipes will be nice for you all.
Greg, I said one or two cups of oil, but there are many sizes of cups...
The main thing is that the potatoes need to be fried in oil, as much as you need in order to fried well. It depend of the quantity of potatoes and of the size and the deep of the pan. They need to be, more or less, covered by oil, no more.
Also, if you don't have olive oil, you can use another one...
Waiting for pics!!!!
Mariae
- Europe,
Zone "?"
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