Tortilla Espagnola (potato Omelette)

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

Ingredients

• 1 lb potato, unpeeled but well scrubbed,boiled but firm & cooked
• 1/4 cup olive oil
• salt
• pepper
• 1 large onion, thinly sliced
• 1/2 large bell pepper, seeded and thinly sliced
• 5 whole eggs
• 2 tablespoons water
• 1 tablespoon flour
• 1/2 teaspoon hungarian paprika
• 6 cloves garlic, peeled and thinly sliced
• 1/2 teaspoon dried oregano
• 1/2 cup mozzarella cheese
• 1/2 cup old cheddar cheese, grated

Recipe

• 1 cut the cooked cooled potatoes in half lengthwise then across into 1/4" half rounds
• 2 in an ovenproof frypan heat oil (medium heat) for 1 minute add salt& pepper, then the sliced potatoes, onion& red pepper, saute for 10 minutes or until the potatoes are brown
• 3 preheat the broiler, and beat together the eggs, water, flour& paprika.
• 4 add garlic& oregano to the fry pan for 1 minute- toss as cooking. pour in the egg mixture and distribute the eggs evenly over the veggies.
• 5 allow to cook for one minute or until the eggs just start to set.
• 6 sprinkle the omelette with the cheeses and cook another 2-3 minutes.
• 7 place under the broiler to melt the cheeses completely and finish the eggs setting (2 minutes) remove from the broiler and allow to sit for 2 minutes.
• 8 slide the flat omelette off the pan onto a plate.
• 9 cut into 4 pieces& serve.