Spanish Omelette
Serves 6
Ingredients
Method
6 Potatoes
5 Eggs
1 tsp. Kosher Salt
½ l. Sunflower Oil
1 Onion
1 Red Pepper
Peel and dice the potatoes into approximately 1/2 inch cubes and season.
Heat half a litre of oil in frying pan and fry potato cubes on moderate heat until soft but not brown.If preferred also add chopped onions or pepper just before potatoes soften.
Remove potatoes from the pan and drain excess oil into the glass jar.
Whisk eggs in bowl then add cooked potatoes.
Pour eggs and potato mixture into a pre-heated/oiled frying pan and cook on low heat until base of the tortilla is firm and can be easily separated from the pan. Place large plate over pan and turn over and slide back into pan to cook other side until firm and light brown.