La Spanish potato omlette It is a classic of our gastronomic culture, it stands out for its flavor and simplicity to prepare it, it is a well-known dish that is not lacking in any bar or restaurant as a plate or as a cover, we can prepare it with different ingredients.
Today I propose the potato omelette and zucchini, a very soft and juicy omelette, it is a very complete dish.
Potato and zucchini omelette
Author Montse Morote
Recipe type: Tapas, seconds
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 6 eggs
- 3 potatoes
- 2 zucchini
- 1 cebolla
- Oil and salt
Preparation
- We peel and wash the potatoes and zucchini well, cut everything into thin slices, we also cut the onion into strips or small pieces,
- We mix everything in a bowl, season with salt and mix everything well.
- We put a frying pan on the fire with enough oil and we add all the ingredients of the bowl, we put the fire a little strong at first about 5 minutes and then we lower it to medium heat and we let it be done, we will stir and leave it until we see which is all soft for 10-15 minutes.
- While in another bowl we beat the eggs with a little salt and when the pan is ready we toss it over the eggs, we mix everything very well and crush it a little so that it is well mixed, we leave it for 5 minutes.
- We put the pan that we want to use for the omelette with a little oil, let it heat up and add all the mixture, we leave the fire a little strong so that a whole layer is made and then we lower the heat and let it cook, when we see that it is already It can be half done, we turn it over with the help of a plate or lid.
- And it only remains to leave it until we see that it is golden on the outside and juicy on the inside, you prick with a toothpick or a fork to see how it is inside.
- You can leave it completely curdled or less, as you like.
- And ready to eat !!!
- It is just as good cold as hot.