Potato Omelette
A simple potato omelette, with potatoes fried in strips and diced, bound with beaten egg, butter and parsley.
Ingredients
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- 1medium potato
- 2eggs
- 1 tablespoonoil
- 1 tablespoonbutter
- salt and parsleyto taste
Instructions
- Cut the potato into long strips about one centimeter wide.
- Leave them in cold water about two hours before cooking, changing the water several times.
- Dry well with a cloth and fry in hot oil. When the potatoes are soft inside and white outside, remove and cut into cubes, setting them aside.
- Beat the two eggs with their yolks and whites. Add salt and, if desired, chopped parsley.
- Put the oil and butter in a pan. When the fat is hot, pour in the eggs.
- Add the potatoes when the eggs are setting, distributing them well.
- After a little while, check underneath with a spatula. If the omelette is golden, slide it onto a flat plate to flip it. Leave on the heat until golden on the other side.
Notes and variations
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