Starters
Potato omelette
The juicy Spanish omelette of potato and onion, an unbeatable classic.
VegetarianGluten-free
Ingredients
- 500 g peeled potatoes
- 1 onion
- 6 eggs
- 150 g olive oil
- 1 teaspoon salt
- Pepper to taste
Step-by-step
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- Put the onion in the mixing bowl and chop 3 sec/speed 4, remove and set aside.
- Cut the potatoes into thin slices with the help of a knife.
- Put the oil in the mixing bowl and heat it 3 min/120°C/speed 1.
- Add the potatoes and the onion through the lid opening and confit 20 min/Varoma/reverse/spoon speed.
- Drain the potatoes and the onion well, reserving the leftover oil.
- Beat the eggs with the salt in a bowl, add the potatoes and mix carefully.
- Set the mixture in a pan with a little oil, 3 minutes on each side.
- Flip it with a plate and keep it juicy inside.
- Let it rest 5 minutes before serving.
Tips
- Reverse stops the potatoes from breaking while confiting.
- For a juicier omelette, remove it while still slightly undercooked.
- Reserve the leftover oil for other preparations.
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