2-Egg Fluffy Spanish Omelet

1. 1

   Slice the potato into strips and soak in water.

2. 2

   Thinly slice the onion.

3. 3

   Put olive oil into a heated frying pan, and stir-fry the vegetables with salt and black pepper until the potatoes have been cooked through.

4. 4

   Reduce the heat to low, and add the soup stock granules and milk.

5. 5

   Mix the katakuriko with a little bit of water, and once the milk starts to bubble, add the katakuriko slurry to thicken.

6. 6

   Remove the vegetable mixture to a bowl, and mix the beaten eggs in well.

7. 7

   It's fine to do this while the vegetable mixture is still warm.

8. 8

   Rinse out the frying pan.

9. 9

   Heat the frying pan again and add a generous amount of olive oil.

10. 10

    Pour the egg mixture from above into the pan, cover, and steam cook.

11. 11

    When one side is cooked, flip the omelet.

12. 12

    Once both sides are cooked, it's done Sprinkle on some parsley if you'd like, and slice it into wedges.

13. 13

    I've also made a fluffy crab pancake using this recipe as a base!

14. 14

    Please check it out.

* Per serving · 4 servings · Values may vary.

No additional tips available.