Main Course
Pork and Onion Tortillas
Taste the Spanish specialty: the potato omelette with ham and onions!
30 min
Prep time
45 min
Cook time
4
Servings
Medium
Difficulty
1h15
Total time
Poele
Cooking method
Ingredients
Instructions
-
1
Boil the potatoes in salted water, peel and chop the onions.
-
2
Meanwhile, cut the bacon into lardons and gently fry them in a non-stick pan without fat on low heat.
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3
Leave them until they are slightly browned, then drain them on paper towels to remove any excess grease.
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4
Then sauté the onions, soften them, then add the peeled potatoes cut into slices.
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5
Fry the potatoes on all sides, then set aside.
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6
In a bowl, beat the eggs with the milk, salt, pepper and some chopped parsley.
-
7
Add the lardons to the pan with the onion and potato mixture, then pour in the beaten eggs.
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8
Cook covered for a few minutes until the eggs are well cooked but still soft in the center, then turn the contents of the pan onto a serving plate.
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9
Sprinkle with some parsley sprigs and enjoy.
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