This recipe seems to be in German. As an AI language model, I can provide a translation of the text into English:
Comment: This recipe has been adapted from Aran Goyoaga and her blog Cannelle et Vanille. The total time is 55 minutes, with 50 minutes of preparation and 6 servings. The ingredients include 1/2 cup of extra-virgin olive oil, 1/2 medium-sized yellow onion diced, 2 1/4 pounds of Russet potatoes (about 3), peeled and cut into 1/2-inch pieces, fine salt, and 7 large eggs. The directions involve heating oil in a 12-inch nonstick pan, adding onion and cooking until softened, adding potatoes and salt and cooking until soft, whisking eggs and salt in a large bowl, combining potato mixture with eggs, draining oil from the pan, heating oil in an 8-inch nonstick pan, adding half of the egg and potato mixture and cooking until the eggs begin to harden, flipping the tortilla onto a plate and then back into the pan to cook the other side, and repeating with the remaining egg and potato mixture. The tortillas should sit for 5 minutes before being cut into 6 wedges and served warm or at room temperature.
Alexander
27.04.2023 @ 00:53
This recipe seems to be in German. As an AI language model, I can provide a translation of the text into English:
Comment: This recipe has been adapted from Aran Goyoaga and her blog Cannelle et Vanille. The total time is 55 minutes, with 50 minutes of preparation and 6 servings. The ingredients include 1/2 cup of extra-virgin olive oil, 1/2 medium-sized yellow onion diced, 2 1/4 pounds of Russet potatoes (about 3), peeled and cut into 1/2-inch pieces, fine salt, and 7 large eggs. The directions involve heating oil in a 12-inch nonstick pan, adding onion and cooking until softened, adding potatoes and salt and cooking until soft, whisking eggs and salt in a large bowl, combining potato mixture with eggs, draining oil from the pan, heating oil in an 8-inch nonstick pan, adding half of the egg and potato mixture and cooking until the eggs begin to harden, flipping the tortilla onto a plate and then back into the pan to cook the other side, and repeating with the remaining egg and potato mixture. The tortillas should sit for 5 minutes before being cut into 6 wedges and served warm or at room temperature.