Una frittata di patate speciale
Oggi Marta e Sofia ci portano in Spagna, per una ricetta davverso speciale:
Yellow potatoes 500g
White onions 200g
7 Medium eggs
extra virgin olive oil 150 g
Black pepper + Salt
1.Wash and peel the potatoes with a vegetable peeler, cut into slices and then
into cubes of about 1 cm.
Peel the onions and cut into slices about 1 cm thick and put aside.
2.Pour 150 g of extra-virgin olive oil in a large pan, light the medium-low heat
and add the potatoes; cook for 2-3 minutes, then add the onions. Potatoes and
onions should not fry, but get tired and remain soft, so the temperature of the oil
will be kept medium to high.
3.Cook for about 15-20 minutes with the lid, stirring occasionally. Once ready,
drain them to remove the excess oil and leave them aside to cool.
4. In a small bowl, beat the eggs with a whisk or fork, salt and pepper to taste.
5.Add the beaten eggs to the potatoes and onions now lukewarm stirring the
6.In a pan of 24 cm of diameter pour a little oil, then pour the mixture of eggs,
potatoes and onions; gently remove the pan and define the edges by using a
7. Cook the tortilla for about 10 minutes covering with a lid. After the necessary
time you will have to turn the tortilla de patatas over: take a plate and place it on
the pan.Turn the pan upside down on the plate.