Ingredients: For 4/5 people: 6 eggs, beaten. 4 medium/large potatoes. 1 red onion, finelly chopped.
Directions: Chop the potatoes in little cubes. Add salt and mix throroughly. Fry them slowly in abundant olive or sunflower oil. Chop the onion and add to the frying pan when potatoes are half cooked.
I find it is better to cover them and stir them now and then until soft inside and golden brown outside.
Beat the eggs. Salt and pepper to taste. Drain the potatoes and onion and mix with the eggs.
Drain the excess oil from the pan. When heated, add the egg-potatoes mixture and spread evenly. Cook over medium heat for 3 / 4 minutes.
Now, for the grand finale: put a dish over the pan. Grab the pan with one hand, hold the dish with the other open hand and in a swift movement, turn the pan over your dish. Then, pour a little more oil, heat it up and slide the half cooked omelette on your pan to cook the other side. Push the edges in with a palette or fork, to make edges smooth and cook for another 2 min.
Date Posted: 30/08/2006 Rate :
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Corn and rye muffins