How can I do?Peel the potatoes, wash and dry. Then cut them into very thin slices (1-3 mm thick). Pour into a bowl and generously season with salt and mix with stirring.
Take a large pan pour olive oil (generous again: about 2.1 inches in the bottom of the pan), heat over medium heat.
When the oil is hot, add the potatoes. Let them brown by stirring and very regularly rotate.
Meanwhile, break the eggs into the bowl, add salt (a little salt on each yellow) and beat them in an omelette.
Peel and cut the onion cut into small cubes.
When the potatoes are ready (cooked and golden brown), pour, without mixing in eggs (you can use a spoon or a fork to prevent the potatoes, you also come into contact with eggs and ramolissent) and set aside.
Take a pan OD 23/24 cm, pour a little olive oil (enough time a network) and fry the onions without burning.
When the onion is ready, pour it over the potatoes.
Mix potatoes, onions and eggs together and pour into the pan 23/24 cm They are passed to heat (again with a little drizzle of olive oil ...). The pan should be hot. Cook for a few minutes (1-2 minutes)
Take a shallow dish (usually with a pan of 23-24 cm, a plate of plain enough in diameter), place it on the pan and turn the omelette over
Put the pan on the fire (live) and let slip the contents of the disc. Arrange the edges a bit with a spatula if necessary (for rounding).
Let cook for another 1-2 minutes and repeat the plate (or plates, but with a plate, it is more practical: We need to back) and flip through the contents of the pan.
- 850 grams of potatoes
- 4 eggs
- 1 onion
- Olive oil, salt
Yield: 4 people
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