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Tortilla de patatas con salsa (Potato omelette with raisin chutney)

Ingredients
TORTILLA
125 ml olive oil
4 medium potatoes, peeled and thinly sliced
6 eggs
1 onion, chopped
1 green pepper, chopped
salt and freshly ground black pepper
RAISIN AND ONION SALSA
1 onion, sliced
250 ml raisins
15 ml butter
125 ml balsamic vinegar

Method:
TORTILLA: Heat some of the oil in a large frying pan and gently fry potatoes until soft. Add onion and green pepper. Cook until soft. Drain and set aside. In a bowl, beat eggs and with salt and freshly ground black pepper. Add potato, onion and green pepper and mix well. Heat oil in a frying pan (use the same pan). Pour in egg mixture, shaking pan to prevent mixture sticking. Lower heat and cover with a lid. After 10 minutes, turn the tortilla and continue frying until tortilla has set all the way through. Cut into wedges and serve with raisin and onion salsa. SALSA: Place all the ingredients in saucepan. Simmer for about 20 minutes, stirring occasionally, until thick and syrupy. Serves 4.

Recipe From : FAIRLADY July 04, 2001

Recipe from FAIRLADY : July 04, 2001 See what FAIRLADY has in store this month. Subscribe now and save!