Spanish Omelette

Directions

1. Wash and slice potatoes into quarters and then slice quarters into thin pieces about ¼ inch thick. Slice onion into half moons in thin ¼ inch pieces. Mince garlic and set aside in a separate bowl. Add thinly sliced bell peppers if you are adding.

2. Crack eggs into a bowl and whisk. Add salt and pepper and whisk until well combined. Set aside.

3. In a medium sized non stick pan, add olive oil and heat for 2 minutes. Drop in a few onion slices to see if the sizzle. Once the oil is hot, add the potato and onion mixture (and bell pepper is using). Cook for about 15 minutes or until potatoes are tender when pierced with the tip of an knife and onions are translucent. Mix occasionally. Add minced garlic and paprika and cook for another 2 minutes. Mix to make sure all the pieces are coated in olive oil. Note: potatoes should not get brown or fall apart.

4. Once the potatoes are tender, remove pan from heat and transfer potatoes to a plate. Add warm potatoes to the egg mixture and mix to combine. Let them soak for together for 10 minutes: it makes a difference in how well the final tortilla stays together.

5. Using the same pan, heat on low-medium heat and add the potato and egg mixture. Spread into an even layer. After about 2 minutes run a spatula around the outer edge to ensure it is not sticking. After 5 minutes of undisturbed cooking, grab a plate that is a little bigger than the pan and place over the omelette. Flip the pan over so the uncooked eggs are now on the bottom of the plate. Gently slide the mixture back into the pan and using a spatula press down on the omelette and make sure the edges are tucked into pan to make smooth edges. Cook for another 5 minutes to ensure the eggs are cooked on the other side. Remove the pan from the heat and gently slide the omelette onto a serving plate.

6. Slice the omelette and enjoy!