Potatoes, tomato and meat are always a winning combination in the kitchen. Today I bring you an idea that we recently tried in San Sebastián and that we loved.
An omelette skewer served with a little bolognese on top with all the flavor of basil and that today we bring in the form of a single dish. A trick? That the omelette is slightly curdled so that it mixes with the juice of the Bolognese rise. delicious
Preparation time 30 minutes
for the omelette
10 free-range eggs
1kg of new potatoes
1/2 liter of extra virgin olive oil
half a teaspoon of salt
For the bolognese
500 g beef minced twice
1 medium onion
3 garlic cloves minced
500 g of crushed tomato
Salt and freshly ground black pepper
100ml olive oil
a few basil leaves
In a Dupla Efficient frying pan, heat the oil and fry the potatoes that we will have cut into thin slices.
Meanwhile, in a bowl where we beat the eggs and add the salt. We booked.
When the potatoes are soft, put them in a strainer and let them drain to remove excess oil.
Mix the potatoes with the eggs. Heat the lightly oiled pan and add the mixture of eggs and potatoes.
Let cook about 7 minutes, hook the additional pan and turn. Let set another 6 minutes.
Let go of the pan that remains empty and add the finely chopped onion together with the chopped garlic with a tablespoon of oil.
When the onion is tender, add the meat and with the help of a spatula, hit the meat to break it up well and that there are no large pieces of meat left unmixed with the vegetables.
Once the meat is mixed with the vegetables, add freshly ground black pepper and salt. mix everything well and leave to sauté over medium heat until the meat has changed color and is almost cooked.
At this point we add the crushed tomato, mix well and add some finely chopped basil leaves. Let the tomato cook over medium heat until all the water has evaporated.
Serve the omelette accompanied by the bolognese.
Photography and recipe by Loleta .