BEST SPANISH OMELETTE | ONION POTATO EGGS for BREAKFAST
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#spanishomelette
As the fork pierces the omelet’s surface, a fragrant melody escapes-a harmonious blend of eggs, onions, and potatoes.
The onions, caramelized to sweet perfection, whisper the secrets of sunlit fields. They dance with the earthy notes of thinly sliced waxy potatoes, each layer a promise of comfort.
( #asmr )
The first bite: a revelation.
The eggs, custard-like and tender, cradle the potato medley. Their yolks, like liquid gold, coat the tongue with richness. But it is the easiest method that steals the show-a robust symphony of grassy, peppery flavors. It clings to the palate, leaving an indelible mark-a love letter to the Mediterranean sun.
Ingredients:
Oil: 1/4 Cup
Chopped garlic: 3 cloves.
Chopped Potato: One Large
Chopped Onions: 1 Large
Salt: ¼ Teaspoon
Black Pepper: ¼ Teaspoon
Eggs: 4
Salt: ½ Teaspoon
Black Pepper: ½ Teaspoon
Chopped chives: 2 tablespoons.
Chopped coriander: 3 tablespoons.
Red Chili Flakes: ½ Teaspoon