Spanish tortilla with rosemary

Spanish tortilla with rosemary.

испанская тортилья с розмарином

Ingredients:
• Potatoes 5 pieces;
• Onion 1 pc;
• Egg 5 pieces;
• sprig of rosemary;
• Olive oil 5 tbsp .;
• pepper to taste;
• pinch of nutmeg;
• Sea salt to taste;

Preparation:
1.Vremya preparation — 30 minutes
2.Tonko chop the onion half rings.
3.Pochistite, wash and thinly slice the potatoes.
4.Opolosnite potatoes with water to remove the starch. So the potatoes will not stick together during frying.
5.Obsushite potato slices dry with a towel.
6.Razogreyte olive oil in a skillet, place onion and fry until the onion is soft and translucent. Do not fry until golden brown!
7. As the onions become soft, put the potatoes, stir well and cook until tender about 10-15 minutes. For stir frying potatoes, so it does not fry.
8.A until potatoes are fried, beat the eggs.
9.Melko chop the rosemary leaves.
10.Pripravit potatoes are best at the time when it is almost ready.
11.Itak, salt, pepper and season with nutmeg and add the rosemary.
12.Horosho mix and bring the potatoes until tender.
13.Gotovy Put the potatoes into the eggs. Mix well.
14.Vylozhite resulting mass into the pan. If you have concerns that an omelette can stick to the pan, and then turn over and break the bad, it is best to wash the pan quickly before to spread a lot, and re-oiled.
15.Sdelayte medium heat and cover. Broil until the bottom is browned omelet (about 3-4 minutes).
16.Snimite cap, put on top of the omelet suitable diameter plate and gently flip the omelet from the pan onto a plate.
17.Zatem Put the omelet from the plate back into the pan (omelette should like to slip from the bowl to the pan). Roast without the lid for 2-3 minutes more.
18.Vsё! Put the finished omelet in Spanish on a dish. Cut into portions pieces.
19.Podavat you can with sour cream and herbs, as well as a glass of red wine to complement the cold lunch on a hot summer day.

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