How to prepare the Spanish Omelette as an appetizer 2016/12/07

A delicious idea for the morning holidays, it’s to offer a Spanish Omelette, in addition to serving a complete breakfast, it will give a Spanish party theme

Ingredients

• 5 medium potatoes
• 2 eggs
• 1 onion
• 1 teaspoon of salt
• 1/4 cup of olive oil

In a bow we place and beat the 2 eggs and the teaspoon of salt, transfer this mixture to a larger casserole

Wash, peel and cut the potatoes in 8 parts and also thin sheets, place them in water as we cut them to eliminate the starch and to avoid them going black

Five medium potatoes equal 2 cups, for this proportion we need a nonstick pan of 20 cm

Rinse, strain and dry the potatoes with a dry cloth

In the pan and with enough oil (almost 1/4 oil) we add the potatoes on medium heat and cover

When the potatoes are soft we incorporate the onions; mix and cover the pan again. We don’t want the potatoes to fry, we look for a tenderly cooked potato

We look for the potato to be tender (never fried) and the onion to be transparent, so we start mashing the potato in small chunks

This is when we transfer the cooked potatoes and onions to the casserole with the egg, we drain the excess oil; We fold the egg and the potatoes in the casserole

We take the potatoes back to the pan with a little bit of oil, cook with the lid, when we see the egg is set on, we start to unstick the tortilla from the pan. With the help of a plate, we put it in top of the pan, flip the tortilla to cook it on the other side

Here is our result, to eliminate the excess oil, place the tortilla between absorbent kitchen napkins

Cut into 8 portions and serve hot, you can decorate with any basil leave

As an optional you can accompany with a Mexican style salsa, always on the side for the taste of every guest, here is our recipe of Mexican style Salsa

Don't miss the omelette at your table as an appetizer and indicate the ingredients of each dish with the buffet/place marking cards customized for your event

Pleasure to make your party special

Eli R.