Spanish omelette

Easy enough to make and cheap too.

0 Prep
0 Cook
0 Total
0 Servings





Chop the onion and pepper and crush the garlic. Thinly slice the potato (I like to use the big slicer thing on the side of a cheese grater). Heat quite a lot of oil in a large pan and then gently cook the veg for 15-20 minutes until the potato is soft. Meanwhile beat the eggs in a large bowl. When cooked add the veg to the eggs trying not to get all the oil in as well and mix gently, trying not to break up the potato. Heat some more oil in the pan and add the mixture, spreading gently so it forms an even layer. Cook for 7-10 minutes or until the underside is golden-brown, then cover with a plate, flip, and slide it back into the pan to cook the other side to match. Serve in thick wedges – delicious hot or cold.