Spanish potato omelette
The Spanish omelette of slowly cooked potato and onion, in which the garlic and onion salt strengthens exactly the flavours it already has.
45 min · Serves 4
Ingredients
- 700 g potatoes
- 1 onion
- 6 eggs
- 250 ml olive oil
- 1.5 tsp Xalte Garlic & Onion salt
Method
- 1Peel the potatoes and onion, slice them thinly and cook gently in the oil over a medium-low heat for about 20 minutes, until soft.
- 2Drain well, keeping the oil, and mix with the beaten eggs and the Xalte Garlic & Onion salt. Leave to stand for 5 minutes.
- 3Heat a tablespoon of the oil in a non-stick frying pan of about 22 cm, pour in the mixture and cook for 4-5 minutes over a medium heat.
- 4Flip it using a plate and cook the other side for 3-4 minutes, until the egg is set in the centre.
