Recipe classic Spanish potato omelette

Simple and satisfying potato omelette - classic Spanish food, which may be modified by any additives to taste. This traditional recipe will be an excellent base for experimentation.

Ingredients

• 250 ml of vegetable oil;
• 1 onion;
• 1 leek;
• 1 kg potato;
• 6 eggs.

preparation

A distinctive feature of the classic Spanish omelette - an abundance of oil, which are fried potato slices.

Peel and chop the potatoes into thin slices. Heat the oil over medium heat. Put it in half obsushennyh potato circles. Fry for 6-7 minutes or until until the potatoes are tender and lightly browned around the edges. Put the fried slices in a sieve and cook the remaining potatoes.

Onions and leeks cut into half rings. Fry them into another pan, stirring occasionally, for 8 minutes.

Beat the eggs with a pinch of salt and pepper. At this stage in the egg mixture, you can pour some cream, add the herbs, roasted bacon and grated cheese.

Mix the potatoes with the onions, season and pour the beaten eggs. Leave for 1-2 minutes to warm potato slices absorbed little eggs and fortified food.

Leave in the pan of 60-80 ml of warmed oil and gently lay omletnuyu mixture, uniformly distributing it. Reduce heat, and then the Race against the clock to 8 minutes. Occasionally lift the edge omelet spatula, so that they will not stick to the pan, and liquid egg flowed down on the surface.

After 8 minutes, check availability. Omelette must acquire a pronounced golden color. Cover plate or pan wooden board suitable diameter, carefully tip, not allowing oil to flow, and return the frying pan into the fire. Put the omelet from the plate and cook for another 3-4 minutes.

Again, turn the dish on a plate, carefully soak up excess oil with paper towels and serve immediately.