Something for a Weekday Supper
Almost the most important part when making a Spanish Omelette is the pan you use. You need a medium size oven proof pan, so no plastic handles.
6 Large Eggs
8 New Potatoes
I Small Onion
Red Pepper (optional)
2 Tbsp Olive Oil
Salt & Pepper
Cook the potatoes then cut into 1/2 inch chunks. Break and beat the eggs in a bowl, season. Slice onion thinly
Pour oil into pan and place over medium heat. Fry onion till soft, together with red pepper if used. Add potatoes, cook for a minute.
Turn up heat then add the egg. After a minute or two remove from heat and place under pre-heated grill until cooked firm.
Can be served either in wedges or served as a canape (see picture).