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.
Provided by Susie T
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
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 inch squares for appetisers.
- Can also be served cold.
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