Healthy Woman - - NUTRITION -


6-7 Pota­toes, medium-size, peeled 1 Yel­low Onion, whole 5-6 Eggs, large (the bet­ter the eggs, the bet­ter the tor­tilla) 2-3 cups Olive Oil for pan fry­ing Salt to taste


1 Cut the peeled pota­toes length wise in half. With the flat side on the cut­ting sur­face, slice the potato into ap­prox­i­mately 1/8" thick pieces. Thicker pieces sim­ply take longer to cook. 2 Chop the onion into 1/4" pieces. Com­bine with poata­toes in a bowl and mix them to­gether. Salt the mix­ture. 3 In a large, heavy, non-stick fry­ing pan, heat the olive oil on medium-high heat. 4 Care­fully place the potato and onion mix­ture into the fry­ing pan, spread­ing them evenly over the sur­face. The oil should al­most cover the pota­toes. You may turn down the heat slightly, as you want them ten­der and creamy, not crisp like French fries. 5 Leave it in the pan un­til the pota­toes are cooked. Re­move from the pan with a slot­ted spoon or a spat­ula and al­low the oil to drain. 6 Crack the eggs into a large mix­ing bowl and beat by hand with a whisk or fork. Pour it in the cooled potato onion mix­ture. 7 Mix it to­gether with a large spoon. Let it sit for about five min­utes. 8 Pour 1-2 tbsp of olive oil into a small, non-stick, fry­ing pan (ap­prox. 9-10”) and heat on medium heat. Be care­ful not to get the pan too hot be­cause the oil or the tor­tilla will burn. 9 When hot, stir the potato onion mix­ture once more. “Pour” it into the pan and spread out evenly. 10 Al­low the egg to cook around the edges. Care­fully lift up one side of the omelette to check if the egg has slightly “browned.” The in­side of the mix­ture should not be com­pletely cooked and the egg should still be runny. 11 Once the mix­ture browns on the bot­tom, turn it over to cook the other side. Take the fry­ing pan to a sink. Place a large dinner plate up­side down over the pan. With one hand on the fry­ing pan han­dle and the other on top of the plate to hold it steady, quickly turn the fry­ing pan over and the omelette will “fall” onto the plate. 13 Place the fry­ing pan back on fire with just enough oil to cover the bot­tom and sides of the pan. Warm it for about 30 sec­onds. Slide the omelette into the pan. Shape the sides of the omelette. Cook for 3-4 min­utes. Switch off heat. Let the tor­tilla sit in the pan for 2 min­utes. Then serve

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