Traditional Spanish Omelette
My great-grandmother's recipe. This is a very common dish in spain to serve as tapas by cutting into squares. Very simple ingredients but very tasty.
Steps
Wash and peel potatoes , cut into quarters and slice thinly.
Place in a large bowl.
Slice the onion and cut capsicum into thick slices and add to the potatoes.
Add some salt to taste and mix.
Heat oil in a deep pan and fry the potato , onion and capsicum together until potatoes are soft.
Remove and drain on paper towel.
Set aside.
Beat eggs in another bowl and add the potato mixture.
Add a salt to taste and pepper , finely chopped garlic and mix inches.
Mixture should appear as though it is just coating the potato.
If mixture is too dry , add another egg.
On a medium heat , in a non-stick pan , spray with a little oil and add the mixture.
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.
Serve while hot with a salad and crusty bread or cut into 2 inc.
Ingredients
oil, potatoes, brown onion, green capsicum, salt and pepper, eggs, garlic cloves