Spanish omelette
Ingredients <ul><li>- 6 eggs  - 1,5 kilo  </li></ul><ul><li>potatoes </li></ul><ul><li>- Olive oil  - Salt </li></ul>
Qualities of the ingredients
Olive oil <ul><li>The olive oil is the most natural since it regulates and it protects the health. </li></ul><ul><li>- It ...
The eggs <ul><li>The eggs are very digestive.  </li></ul><ul><li>The egg white of the egg is rich in the albumin protein. ...
1- Peel and wash the potatoes.
2- Cut the potatoes into thin slices.
3- Heat the oil in the pan, and add the potatoes and salt. Fry and stir occasionally.
4- As soon as they have a golden colour, remove from the pan.
5- Break and   beat  the eggs well with a pinch of salt.
6- Add the potatoes with the beaten eggs and mix well.
7- Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of o...
8- Tip: shake the pan gently as you move the mixture, so that none sticks to the bottom.
9- Once the omelette seems to be cooked, use the lid of   frying pan ( or a large plate) to take the omelette out of the p...
10- The omelette has to remain  perfectly cooked.
11-  Now it is ready to eat.
<ul><li>Xènia Castillo Peña </li></ul><ul><li>Núria Bertran Cartañà </li></ul><ul><li>Bruna Coll Trepat </li></ul><ul><li>...
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Spanish omelet

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Recipe Spanish omelet

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Spanish omelet

  1. 1. Spanish omelette
  2. 2. Ingredients <ul><li>- 6 eggs - 1,5 kilo </li></ul><ul><li>potatoes </li></ul><ul><li>- Olive oil - Salt </li></ul>
  3. 3. Qualities of the ingredients
  4. 4. Olive oil <ul><li>The olive oil is the most natural since it regulates and it protects the health. </li></ul><ul><li>- It reduces the cholesterol level. </li></ul><ul><li>- The best one is absorbed by the bile. </li></ul><ul><li>- It regulates the intestinal transit. </li></ul><ul><li>-The olive oil protects us from frequents diseases as the cholesterol, arteriosclerosis, the diabetes, the hypertension, as well as of different types of cancer. </li></ul>
  5. 5. The eggs <ul><li>The eggs are very digestive. </li></ul><ul><li>The egg white of the egg is rich in the albumin protein. </li></ul><ul><li>The yolk has an intense yellow color and it is compounded of: </li></ul><ul><li>- 51% of water. </li></ul><ul><li>- 16'5% of proteins. </li></ul><ul><li>- 30% of lipids, 0'5% of glucides. </li></ul><ul><li>- 0'5% to 2% of minerals (iron, sodium...) ‏ </li></ul><ul><li>Its cholesterol content is high and for that reason it is recommended not to eat more than two eggs a day and, ten eggs a week. </li></ul>
  6. 6. 1- Peel and wash the potatoes.
  7. 7. 2- Cut the potatoes into thin slices.
  8. 8. 3- Heat the oil in the pan, and add the potatoes and salt. Fry and stir occasionally.
  9. 9. 4- As soon as they have a golden colour, remove from the pan.
  10. 10. 5- Break and beat the eggs well with a pinch of salt.
  11. 11. 6- Add the potatoes with the beaten eggs and mix well.
  12. 12. 7- Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil. Once the oil is hot, add the potato and egg mixture.
  13. 13. 8- Tip: shake the pan gently as you move the mixture, so that none sticks to the bottom.
  14. 14. 9- Once the omelette seems to be cooked, use the lid of frying pan ( or a large plate) to take the omelette out of the pan, add a little more oil and slide the omelette in again, this time put the less cooked side first into the pan.
  15. 15. 10- The omelette has to remain perfectly cooked.
  16. 16. 11- Now it is ready to eat.
  17. 17. <ul><li>Xènia Castillo Peña </li></ul><ul><li>Núria Bertran Cartañà </li></ul><ul><li>Bruna Coll Trepat </li></ul><ul><li>Xavier Casanova Farràs </li></ul><ul><li>Axel Albendea Martínez </li></ul>

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