How to cook potato omelette

You will need
    • �1 kg of potatoes;
  • �2 large onions;
  • �6 eggs;
  • �1 tsp salts;
  • �100 ml of cooking oil for frying.
Peel the potatoes, cut them into thin slices 1-2 mm thick. The easiest way to do this is with a food processor or a special grater-slicer. Cut the peeled onion into rings or half rings, as you prefer.
Heat the vegetable oil in the pan, send the prepared onions and potatoes into it, reduce the heat and simmer for 15-20 minutes, not forgetting to stir occasionally. Potatoes should not turn brown. As soon as it is ready, remove the pan from the heat, drain the excess oil, but do not pour out at all, it will still be useful to you.
Smash 3 eggs in a bowl, add salt, mix well with a fork or a special whisk. Put the potatoes out of the pan, divide into two parts, one of them set aside for the time being, and the second mix with eggs.
Pour some butter into the pan from the amount you previously leaked from the potatoes, heat well. Put the potato-egg mass into it, smooth it with a wide knife or a kitchen spatula.
Reduce heat, fry omelet at medium temperature until golden brown crust forms below. As soon as it appears, the tortilla must be turned. To do this, take a plate with a diameter slightly larger than a griddle, cover it with an omelette, turn the resulting structure over, slide the omelette back into the pan. Fry the second side in the same way as the first.
Tortilla de patata is tasty both hot and cold.

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