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Ingredients:
·
6 medium size potatoes
·
1 medium size onion
·
3/4 cup Veleta Extra Virgin Olive Oil
·
10 eggs
·
Salt
Directions:
- Peal potatoes and cut
them in thin slices. Peal and
chop onion in small fragments.
- Add salt to taste.
Place potatoes and onions together with 3/4 cup of Veleta extra Virgin
Olive Oil in a microwave safe bowl. Cook with microwave until potatoes
and onion are soft ( about 15’). Stir
a couple of times while cooking.
- In a different
container beat 10 eggs. Add 1/2 teaspoon of salt. Once the potatoes are cooked, mix
with eggs evenly. In a frying pan heat 2 table spoon of Veleta oil. Add the potato mixture when oil
is almost smoking. Cover the pan
with lid without lip ( or a ceramic plate ) and cook for 5-8 m. on
MIDIUM heat. Using the lid (or the plate) flip over the omelet and place
the uncooked side in the pan for 3 m. Serve cold or hot
 Suggestions: Add 1/2 jar of VELETA red or green roasted peppers to the egg mixture. Will
enhance the flavor and create a new dish.
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