Spanish Omelette



This is a traditional slow cooked thick omelette with potato filling. I like to add capsicum and onion. My family first ate it at a Spanish restaurant many years ago and it was quite expensive for such inexpensive ingredients. We love this dish, especially my children. I found this recipe and have been making this dish at home regularly.

Spanish Omelette ( serves 3-4 )

Ingredients
4 small yellow skin potatoes, cut into thin slices
Half a red capsicum, cut in thin slices
1 large onion, cut in thin slices
4 large eggs

Method
1. Heat up a non-stick (20cm diameter). Add 1 tablespoon of oil.

2. Add potatoes, onions and capsicum and cook for about 20 minutes on low heat till soft and cooked. Season lightly with salt and pepper. Stir fry the ingredients occasionally to cook evenly as the pan is small. If you use a wider pan, the omelette may be too thin.    

3. Meanwhile, beat 4 eggs in a bowl. Season with salt and pepper.

4. When the ingredients are cooked, pour in the eggs and cover the pan. Cook for about 5-10 minutes till the egg is cooked and not wet. Flip over and cook for another few minutes to brown.

5. Slice up the omelette and serve warm.