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Cooking Time
1 h. 30 min.
Serves
6
Difficulty
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About This Recipe
Omelette with potatoes is a popular Spanish dish. It is customary to prepare it for breakfast or dinner and supplement the main ingredients with peppers, tomatoes, zucchini or, as in our recipe, mushrooms. The dish prepares quite quickly. Potatoes are used raw. It is very important to cut it into equal slices so that it cooks evenly. But, if suddenly you have boiled potatoes, then that’s even better. This way you will reduce the cooking time by at least half. First you will need to cook the mushrooms. Then potatoes. It is fried in a large amount of olive oil along with onions until tender. And then the mushrooms and potatoes are mixed with the egg mixture. The omelette should be browned on both sides, so you will need skill and a plate to carefully flip it. Spaniards eat omelette with potatoes most often as a cold lunch, so after cooking it will need to be refrigerated.
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Cooking
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Ingredients List
Total ingredients: 6
Serves:
Chicken egg - 5 pcs.
Potato - 4 pcs.
Fresh champignons - 300 g
Bulb onions - 1 pcs.
Olive oil - 1 glass
Salt - 5 g
Nutrition Facts
Serves:
🥓
Fat
231г
🍚
Carbohydrates
40г
🥩
Protein
49г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Prepare all the ingredients for the potato omelette. Peel a large onion and then finely chop. Wipe the mushrooms with a napkin and cut into thin slices.
Step 2
Heat a little olive oil in a frying pan over high heat, add the mushrooms and quickly fry them, stirring frequently with a spatula. It will take about 10 minutes.
Step 3
Cut the potatoes into small slices approximately 5–8 mm thick. Try to keep them all the same size, so the vegetable will cook evenly.
Step 4
Pour olive oil into a deep frying pan with a diameter of 22 cm, heat it, add onions and potatoes, add salt, cook over medium heat, stirring frequently. The potatoes should become soft. This will take approximately 15-20 minutes.
Step 5
Lightly beat the eggs in a large bowl. Using a slotted spoon, transfer the potato and onion mixture into a bowl with eggs, allowing the oil to drain, add mushrooms and salt, stir.
Step 6
Drain almost all the oil from the pan, reserving about 2 tablespoons. l. Increase the heat under the frying pan to maximum, add the egg mixture and fry until golden brown on the bottom.
Step 7
Very carefully turn the omelette onto a flat, level plate slightly larger in diameter than the frying pan. Then return it to the pan, browned side up. Allow the bottom to brown. Flip the omelet the same way, using the lid or plate, 2-3 more times. Cool for 1 hour before serving.
Enjoy your meal!
Follow the instructions step by step