Traditional Spanish Omelette

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• oil (for frying)
• 5 large potatoes
• 1 large brown onion
• 1 green capsicum
• salt and pepper
• 5 (60 g) eggs
• 2 garlic cloves

Recipe

• 1 wash and peel potatoes, cut into quarters and slice thinly.
• 2 place in a large bowl.
• 3 slice the onion and cut capsicum into thick slices and add to the potatoes.
• 4 add some salt to taste and mix.
• 5 heat oil in a deep pan and fry the potato, onion and capsicum together until potatoes are soft.
• 6 remove and drain on paper towel.
• 7 set aside.
• 8 beat eggs in another bowl and add the potato mixture.
• 9 add a salt to taste and pepper, finely chopped garlic and mix inches.
• 10 mixture should appear as though it is just coating the potato. if mixture is too dry, add another egg.
• 11 on a medium heat, in a non-stick pan, spray with a little oil and add the mixture.
• 12 cook the mixture until egg looks cooked on bottom-- enough to be able flip over onto a plate and then sliding the mixture back into the pan to cook the other side. do not overcook egg as it will then become dry. this is a recipe that needs practice until it is just right.
• 13 serve while hot with a salad and crusty bread or cut into 2 inch squares for appetisers.
• 14 can also be served cold.