Spanish Omelet

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 large eggs
• salt, to taste
• 3 -4 tablespoons olive oil
• 3 large potatoes, peeled and thinly sliced
• 1 onion, peeled and finely chopped
• 1 red pepper, seeded and sliced (optional)
• green olives, for garnish

Recipe

• 1 whisk eggs with a fork and add a pinch of salt.
• 2 heat oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
• 3 add the potato and fry for a couple of minutes.
• 4 add oniond and mash together.
• 5 when the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs and optional red pepper.
• 6 make sure the potato and onions are fully submerged by the eggs.
• 7 poke the potato to allow some of the egg to seep into the mashed mixture.
• 8 fry this gently on a low heat.
• 9 while cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon.
• 10 do not over cook.
• 11 the middle will still be a little runny and gooey.
• 12 the egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick coordinated movement of both wrists 'flip' the tortilla over onto the plate and slide back into the pan to cook the underside.
• 13 keep shaking the pan lightly so the tortilla does not stick to the bottom.
• 14 once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate.
• 15 for the brave heart you can do the flip again if you wish.
• 16 let the tortilla rest for about 5 to 10 minutes before serving.
• 17 cut into cake slices or cubes.
• 18 garnish with green olives.