Although a good traditional potato omelette made with quality olive oil is not as excessively caloric as you think, today we want to give you a recipe alternative to the world-famous Spanish omelette (If you ask anyone outside of Spain, a characteristic of the Spanish and of our country, they will surely name the ham and the potato omelette, among other things).
This is a potato omelette that the only difference it has with respect to the other is that while the potatoes are previously fried in the normal one, they are cooked in this one. The rest is totally equal to the other. But still, we leave you with the recipe: the step by step and the ingredients to get a delicious and delicious Spanish omelette 'Light'.
- 1 kg of small potatoes
- 5 eggs
- 1 cebolla
- Sal Island
- Olive oil
- Water
- In a pot with boiling water, we put the potatoes to boil. We leave until the potatoes are cooked, but not undone.
- Once they are cooked and have cooled a little, we will remove the skin and cut into small cubes (without crushing). We are putting them in a small bowl to which we will add the 5 eggs (previously beaten) and the onion that we will have previously fried with a little salt.
- We stir the mixture well but be careful not to undo our potatoes.
- We put a medium-large frying pan with a little olive oil in the bottom, and when it has heated up, we add the mixture ... We let brown one side first, and then you we turn around carefully, so that it browns on the missing face.
- And ready! Prepared light potato omelette.
If you have been wanting more, do not hesitate to try the rice omelette, a very simple recipe to prepare and that is delicious.