Carlos Arginiano prepares a typical regional recipe from Lesaka (Navarre): Navarre potato omelette, a way of preparing this traditional dish in a juicy and delicious way, pay attention!
Ingredients (4 people):
- 3 potatoes (750 g)
- 8-10 eggs
- 2 onions
- 1 green pepper
- 1 lettuce
- 1 red onion
- extra virgin olive oil
Preparation of the recipe for Spanish potato omelette by Carlos Arginiano:
Peel potatoes, cut them into flakes and put them in big bowl. Cut chives and bellflower in the same way without cleaning them on the table. Add them to the bowl, season and mix well with his hands.
Heat a lot of oil in the pan and add a mixture of potatoes, chives and bellflower. Fry everything over medium heat until be brown. Remove most of the oil.
Beat the eggs (just a little) in a bowl and pour them into frying pan. Boil the tortillas on high heat only on one side (do not turn it over).
Remove it in a a fountain that folds it over itself so stay with elliptical shape (elongated and rounded).
Wash lettuce, dry, cut and put in source. Cut it Red onion in fine julienne and add it. Season and garnish with oil and vinegar.
Distribute omelette on 4 plates and garnish with a little parsley leaves. Accompany it with the salad.
To make the onion cut well, cut it deep vertically and then cut them into small pieces.
Presentation of the recipe for Spanish omelette by Karlos Arguiñano:
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