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Potato Omelette with Free-range Eggs

Take note for preparing an exquisite potato omelette with a fundamental ingredient: Coren free-range eggs.


    • The first thing to do is pealing and dicing the potatoes. Our recommendation is not to make potato dice perfect. The big experts say that uniformity when slicing a potato is good to make a good omelette.
    • After that, dice the onion very small. For that purpose, split the onion and make parallel cuts to each of the two halves and, after that, make perpendicular cuts.
    • Place the pan into the fire with plenty of oil and whenever it is hot, add the potatoes. How long must the potatoes be left in the fire? Our recommendation is to take them from the fire when they are almost fully fried but not crunchy.
    • While the potatoes are being fried, beat the eggs and add a pinch of salt.
    • When the potatoes are almost done, add the onion to the pan and leave it for approximately 3 minutes.
    • Remove the potatoes and the onion from the pan with a skimmer and place them on a plate, adding salt to your liking.
    • While the pan is being heated, by adding a jet of oil, blend the potatoes and the onion with the eggs that had been previously beaten. If you want the omelette to be underdone, just blend the eggs with the potatoes and the onion quickly. If, on the contrary, you want the omelette to be well done, blend everything for about 15/20 seconds.
    • When the oil is very hot, pour the blend and let it cook for about 2/3 minutes on each side.


The result is exquisite!