Tortilla (Spanish omelette)

Ingredients

• 1 medium onion (cut into thin slices)
• 1 green pepper (deseeded and cut into slices)
• 1 yellow/red pepper (deseeded and cut into slices)
• 5 mushrooms
• 7 cherry tomatoes
• 10 oz (275g) or about 8 small salad potatoes (cleaned and cut into slices)
• 3 tablespoons (45mls) olive oil or vegetable oil
• 4-5 large eggs
• Salt and pepper to taste

Method

1. Place the potato slices in a small saucepan and cover with boiling water. Bring to the boil and cook for 5 minutes, until the potatoes are tender. Drain and set aside.
2. Heat 2 tablespoons of the oil in a large frying pan, until it's hot, add the onion and pepper slices. Turn the heat down and cook the vegetables for 10-15 minutes, until very tender.
3. Break the eggs in a large bowl and whisk thoroughly, season to taste. Add the cooked potatoes, onions and peppers, and stir well.
4. Put the frying pan back on the heat, add the rest of the oil and turn the heat back up to a medium setting. Pour the eggs and vegetable mixture into the frying pan. Turn the heat down once again to a low setting and cook the omelette, very gently, until there is virtually no liquid egg left on it's surface.
5. To finish the omelette, place the frying pan under a grill. Cook for about 3 minutes, until it is set.

This will serve 2-3 people as a main dish

Serving Suggestion

Serve hot or cold, cut into wedges, serve with a side salad