After many comments about the huge amount of olive oil in the classic Spanish omelette (which is true by the way), I started to think about releasing a lighter version. Indeed, this is not new, as I've seen this many times before, even at home. Myself, when I want to prepare dinner fast and light, I prepare sometimes this very easy and way lighter version of the classic Spanish Omelette. And the good news is that the flavour and texture is still close to the traditional recipe, as long as you make sure you use good quality potatoes. Once you take out most of the oil, the main ingredient providing flavour is potato, so make sure you select good ones, and then the success is guaranteed. I hope you give this a try. Leave your comments and let me know if that was helpful. Enjoy!
Ingredients for 2 servings:
2 Medium size potatoes
1 small onion
2 eggs
2 tablespoons olive oil
salt
Directions:
-Peel the potatoes and retrieve fine slices in a homogeneous fashion. Peel the onion and chop it finely.
-Put the potato slices and the chopped onion in a bowl. Add the salt and the oil and mix it evenly. Cover with plastic wrap and make some wholes with the help of a fork to allow the steam to escape while cooking.
-Microwave for about 4-5 minutes at 900w. Uncover and toss evenly. Cover again and cook for another 4-5 minutes. Keep doing the same until the potatoes are fully cooked.
-Beat the eggs with a pinch of salt and mix with the potatoes (make sure they have cooled down a bit before adding the eggs.
-Heat the pan with a drop of oil and pour the mixture. Cook for 4-5 minutes and flip it over with the help of a plate. Cook the other side for 2-3 minutes or until cooked.
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