Ratings: 1/5 stars
- For the omelet: potatoes, onions, eggs and olive oil.
- For the dough: flour, breadcrumbs and scrambled eggs.
- Olive oil and salt for frying.
- The first preparation is like an omelet: fry the potato and always the optional onion over low heat and fry at the end. After the oil is filtered, it is added to the beaten eggs.
- Add salt to taste and continue making omelets: add the mixture to the pan, turn it a few times to harden the egg.
- This is where the croqueteryl part comes into play.
- Then we make balls from the mixture, pass them through flour, egg and breadcrumbs, and fry them in very hot oil so that the outside is well cooked and not broken.
Share the article
Share the article