Spanish Omlette

Instructions

1. First, heat the oil, (low heat is important) in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don’t burn on the bottom of the pan. NOTE: this is a key step in the recipe. You don’t want the potatoes brown and crisp, you want them to cook and look like they haven’t been fried. So low and slow so to speak.
2. Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc and mix well and check seasoning. NOTE: You want this mixture to be a little on the wet side not the dry side for two reasons. One is that the egg mixture is like the glue holding it together and you know what happens if you try to glue something and you don’t use the right amount of glue. Second reason is that you want the dish to be moist. Lets face it how appetizing is a pile of dry potatoes? You get my point.
3. Heat the oil in the frying pan on a moderate heat. Pour in the potatoes and egg mixture and shake frying pan from time to time so that the omelette doesn’t stick to the bottom and you get the air out of the dish while cooking.
4. After a few minutes, turn the omelette by placing either a flat plate or saucepan lid on the frying pan and quickly turning it over. Gently slide the omelette back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn’t stick to the bottom, until it has set all the way through. It would be appropriate to restart the music for this step too.
5. Variations: Add some cooked Serrano Ham, Veggies, cooked sausages, or whatever strikes you, remember this is the basic recipe, the variations are endless. You didn’t suspect that a simple dish would be a test on your creativity now did you.

• Course : Appetizer, Main
• Recipe Type : Breakfast, Lunch, Tapas
• Ingredient : Egg, Olive Oil, Peppers, Potato, Protein