Brunch
Fritaja s krumpirom (Istrian potato omelet)
- Preparation time
- 35 min
- Servings
- 4
Ingredients
- Potato — to buy500 g
- Egg — to buy6
- Onion — to buy1
- Olive oil — to buy4 tbsp
- Salt — to buyto taste
- Pepper — to buyto taste
- Parsley — to buya few sprigs
Preparation
Peel 500 g potatoes and cut them into thin slices about 3 mm thick: the thinner they are, the faster and more evenly they'll cook in the pan.
Heat 4 tbsp olive oil in a large pan, add the potatoes and one sliced onion, cover and cook over low-medium heat for 15 minutes, stirring occasionally, until tender without coloring.
Meanwhile, crack 6 eggs into a bowl, season with salt and pepper, and beat with a fork just enough to combine the yolks and whites, without adding too much air.
Once the potatoes are tender, spread them into an even layer in the pan and pour the beaten eggs over them.
Cook over low heat for 5 minutes without touching it: the edges should start to set while the center stays a little runny.
Slide the fritaja onto a plate, then flip it back into the pan raw-side down to cook the other side for 3 minutes: this is the classic Istrian technique, much like a Spanish omelet.
Sprinkle with fresh chopped parsley and serve warm, cut into wedges, with a green salad or a slice of country bread.