Spanish omelette

The Times January 21 2012

Cuisine: Spanish

Main Ingredient: Eggs

Category: Breakfast and Brunch

Difficulty: 1/10

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Spanish omelette

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someOlive oil
1onion; sliced
1red or green pepper
600 gnew potatoes; thickly sliced
6Eggs; beaten


1 1 Heat oil in a large frying pan, add onion and cook gently without colouring. Peel pepper with swivel peel, slice and add to onions. Add potatoes and cook until soft, about 10 minutes.
2 2 Add contents of pan to bowl of beaten eggs. Mix well. Season. Clean pan, add more oil and pour in egg mixture. Cook until base ?is set, about 3 minutes, then flip (see Ferran Adrià, below, for instructions) and continue cooking for 2 minutes or put under hot grill until set. Serve.
  • Spanish omelette

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