Spanish omelette with tomato salad
The potato omelette as Swedish home kitchens make it: sliced boiled potatoes and onion fried in butter and set in eggs whisked with a little milk, with chives scattered over at the end. Eat it warm or cold with a tomato salad. With leftover boiled potatoes it is even quicker, and many add bacon or chorizo.
- 45 minTime
- 35 minHands-on
- 4Portions
- ≈ 19 krper portion
- 430kcal per portion
Ingredients for 4 portions
- 700 gPotato, waxy
- 2Yellow onions
- 2 tbspButter
- 8Eggs
- 1 dlMilk
- to tasteSalt
- to tasteBlack pepper
- 3 ½ tbspChives, chopped
On the side
- 4Tomatoes
- ½Red onion
- 1 tbspOlive oil
- 1 tspVinegar, white wine vinegar
Method
- Peel the potatoes and slice them thinly, about ½ cm.
- Boil the potato slices in salted water for 5–6 minutes once boiling, until just tender. Drain and let them steam dry.
- Peel and slice the onions. Soften them in the butter in a large frying pan, about 26 cm, over a medium heat.
- Whisk the eggs and milk with salt and pepper.
- Add the potatoes to the pan with the onions and fry for a few minutes until lightly coloured. Pour over the egg mixture and gently lift the potatoes so it runs in everywhere.
- Cover with a lid and let the omelette set over a low heat for 10–12 minutes, until only slightly creamy on top.
- Cut the tomatoes into wedges and peel and finely chop the red onion. Toss with the olive oil, vinegar and a little salt.
- Turn the omelette over using a lid or a large plate and cook the other side for 2–3 minutes.
- Scatter over the chives, cut the omelette into wedges and serve with the tomato salad.
The cost is estimated from Swedish grocery prices.
