Spanish Omelette
If I have leftover baked potatoes, this is my lunch the next day...
Ingredients:
1 onion, sliced
1 tbsp oil
150 g cooked potatoes
4 egg whites
2 whole eggs
Salt and pepper
Instructions:
Start by heating the pan and use half of the oil to fry the onion.
When the onion is soft, add the potatoes and continue frying for 1-2 minutes.
Add the rest of the oil to the pan and pour in the eggs. Wait until the omelette takes on a nice color, then flip it to cook the other side.
This dish is great both hot or cold.
To top it off, it's nice to sprinkle some chopped chives over and serve with chili tomato salsa.