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Potato omelet with leek and bacon

A good solution for a peck or for a dinner is a potato omelet. And although at home they never get tired of the typical potato tortilla, I like to go varying and it also serves to take advantage of ingredients that I have left in the fridge. So today I show you how I prepared my latest version, a rich potato omelet with leek and bacon.

Preparing the potato in our Mycook has the advantage that it uses less oil and therefore the omelet is somewhat lighter. If you have not tried it I never encourage you to do it, prepare the ingredients in the Mycook and then curd it in the pan. Although the tortilla is not exactly the same as when we make it whole in the pan, the truth is that it is also very rich.

Potato omelette with leek and bacon
A rich variant of the traditional potato omelet.

Cuisine: Spanish
Type of recipe: Eggs
Rations: 4
Preparation time:
Cooking time:
Total time:
  • 300 gr. of potatoes to dicitos
  • 50 gr. leek
  • 100 gr. bacon in strips
  • 120 gr. olive oil
  • 4 eggs
  • ½ clove garlic
  • salt
  1. Put the oil into the jar and heat 2 minutes, temperature 120ºC, speed 2.
  2. Add the leek and garlic and schedule 5 minutes, temperature 120ºC, speed 1-S.
  3. Finished the time if we see that there are still large pieces of leek or garlic chop 10 seconds at speed 5.
  4. Place the mixing paddle on the blades.
  5. Add the potatoes in dicitos and bacon and cook 9 minutes, temperature 110ºC, speed 2.
  6. Drain the potatoes with the help of the basket. Book.
  7. Pour eggs into the jar and salt to taste. Beat 20 seconds at speed 4.
  8. Gather the beaten egg with the potatoes, leek and bacon we had reserved.
  9. Curd in the traditional way in a frying pan with a little oil.
When I drain the potatoes after cooking, try to save part of the oil left and then use it when I will curd the tortilla in the pan.

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