Potatoes and eggs: "just the way daddy likes them".
They say it's like a Spanish tortilla with a Jewish twist. To be honest, I'm not so sure about that, because my dad is not accused of the secrets of the Madrid court.
Ingredients
| potatoes 500 g |
| medium sized onion 1 pc |
| salt 0.3 tsp. |
| butter |
| eggs 5 pcs |
| salt and pepper 1 tsp. |
| vegetable oil 2 tsp. |
| parsley |
Instructions
Step 1
Wash large white potato tubers with a brush and peel.
Step 2
Then cut into coarse straws. Clean and wash onions, cut them into slices.
Step 3
In vegetable oil fry potatoes until half cooked, add onions and butter. Fry for another 10 minutes, reduce the heat and cover with a lid until the potatoes are completely soft. Season with salt and pepper.
Step 4
Beat 5 eggs with a whisk and add them to the skillet with the potatoes. Cover with a lid for 7-8 minutes and keep on a barely noticeable heat.
Step 5
Turn off the heat and let the dish rest under the lid for another 10 minutes. Sprinkle with finely chopped parsley and serve.
