Traditional Spanish Omelette

1. 1

   Wash and peel potatoes, cut into quarters and slice thinly.

2. 2

   Place in a large bowl.

3. 3

   Slice the onion and cut capsicum into thick slices and add to the potatoes.

4. 4

   Add some salt to taste and mix.

5. 5

   Heat oil in a deep pan and fry the potato, onion and capsicum together until potatoes are soft.

6. 6

   Remove and drain on paper towel.

7. 7

   Set aside.

8. 8

   Beat eggs in another bowl and add the potato mixture.

9. 9

   Add a salt to taste and pepper, finely chopped garlic and mix inches.

10. 10

    Mixture should appear as though it is just coating the potato. If mixture is too dry, add another egg.

11. 11

    On a medium heat, in a non-stick pan, spray with a little oil and add the mixture.

12. 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. 13

    Serve while hot with a salad and crusty bread or cut into 2 inch squares for appetisers.

14. 14

    Can also be served cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.