Spanish: Patatas Bravas 05 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Spanish >> Patatas Bravas 05


	Patatas Bravas 05

		Spanish Potato Omelet Tapa 1 to 2 medium onions, chopped or thinly sliced olive oil 3 to 4 potatoes 5 to 6 eggs beaten salt and pepper Chop onions or slice them thinly, put them in a pan on your stove with olive oil (or a mix of any vegetable oil and olive oil) over medium heat, until they look transparent (cooked but not golden or brown) add potatoes cut in very thin slices (almost as thin as for potato crisps or chips) and cook until tender (they must not be coloured - covering your pan may help). Then pour out the excess oil, and add beaten eggs, season with salt and pepper. Cook as a regular omelet, but don't try to fold it when the egg is cooked. About half way through, put a lid or a big dish on your pan, turn it upside down (the omelet is now on the lid), and then slide the omelet back into the pan so the other side cooks. Eat omelet warm or cold, cut into squares or into wedges (squares and cold is more tapa-like). Serve with toasted slices of French "pain de campagne" (that is a round loaf, not baguette) rubbed with garlic and fresh tomato halves, then sprinkled with olive oil, salt and pepper.