- 2 Lbs. Potatoes.
- 5 Eggs.
- 1 Medium Onion.
- 7 Oz. Ibérico ham (cut into thin slices).
- 1 Ripe tomato.
- 4 Oz. Thinly sliced creamy cheese of your choice.
Follow the directions given for the traditional Spanish omelette recipe to prepare the potato and onion egg mixture.
Cut the tomatoes in very thin slices. Distribute one tablespoon of oil among the two pans of a 10″ Magefesa Frittata pan and place on the stove top over medium heat. Pour half of the egg mixture into the smaller pan. Top with the slices of tomato, followed by the ham and cheese trying to cover the surface except for ½” around the edge. Cover with remaining egg mixture. Let brown the egg mixture and gently flip the pan over.
Buy following this technique you will be able fill your omelettes with ingredients that melt easily, or sauces such as Bolognese, or a Zucchini Ratatouille Zucchini, without letting them mix with the egg mixture.
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