RECIPE: Spanish-Style Omelet (ovo-vegetarian)

[Guest guest]

SPANISH-STYLE OMELET (ovo-vegetarian)

 

Glancing through my home cookbook I was reminded of this recipe for those

of you who eat eggs. It's just a variation on the classic Spanish omelet, but it

works well and has been a favourite at our house. Left-overs rarely occur, but

if they do remember that this also tastes great cold as an appetizer.

 

I omit tomatoes in my recipe because I would serve with a tomato and greens

salad. You can add a chopped tomato if you wish or make it this way and

serve with your favourite salad.

 

1 Tbsp olive oil

1 onion, chopped

4 cloves garlic, chopped

1 lb (or 450 grams) potatoes, cooked and diced

1 green or red bell pepper (capsicum) or mix of half each, chopped

2 Tbsp sweet corn niblets

1 Tbsp chopped pickled chillies (optional)

Crushed chillie flakes (to taste)

4 eggs, beaten

3 Tbsp chopped cilantro (coriander leaves)

4 or 5 sliced green or black olives (optional)

salt and pepper as needed

 

Using an ovenproof skillet or fry pan (watch for that handle!), saute the onion

over medium heat until soft, add garlic and potatoes and stir until they all

start

to brown. Add the bell peppers (capsicums) and corn, pickled chilles, chillie

flakes and stir well with a little salt. Add the beaten eggs and scatter the

cilantro (coriander leaves) and sliced olives over the top.

 

Continue to cook for around ten minutes or so (meanwhile, heat your broiler)

until, by dipping down the side a little with a spatula and peeking, you can see

that the underside of the omelet is cooked. Remove your skiller from the heat

and cook the omelet in the broiler for around 5 minutes (careful not to let it

burn - nothing nastier than burnt eggs!) until omelet is golden. Cut into

triangle slices and serve with salads, etc., and crusty bread.

 

Best, Pat ;=)