Karlos Arguiñano is a popular Spanish chef and TV presenter best known for his cooking show ‘La Cocina de Karlos Arguiñano’ (or ‘Karlos Arguiñano’s Kitchen’).
The Spanish omelette is a classic of Spanish gastronomy, and the celebrity chef recently shared a very easy and quick recipe to make the “perfect omelette”.
Karlos recommended his personal trick, the ‘6-3-1 rule’: all you need is six eggs, three potatoes and one onion.
Although some people prefer to have their omelette without onion, Karlos said during an interview that he likes it with plenty of onion.
He explained: “Look, to me, an omelette with potatoes is the best in Europe, but an omelette with onion, is the best in the world!”
READ MORE: ‘I tried the yolk fishing method to separate eggs from the yolk and it worked’
Ingredients
- Six eggs
- Three potatoes
- One onion
- Oil
- Salt
Method
- Start by peeling and cutting the potatoes into thick slices or cubes and chopping the onion.
- Fry the potatoes in a frying pan with plenty of oil until they turn golden brown and add the onion. Remove and drain the oil.
- In a bowl, beat the eggs, add the potatoes, onion and salt, and mix them together. To get a juicy potato omelette, you can add a splash of milk to the eggs.
- Add a bit of oil to a frying pan and pour the mixture. Start by cooking on high heat first and then turn it down, using a spatula to shape the omelette.
- Invert on a plate at least twice, slide back into the pan and cook a few more minutes.
- Slide onto a plate and cool before serving.
- Support fearless journalism
- Read The Daily Express online, advert free
- Get super-fast page loading
Source: Read Full Article