Spanish Potato EGG Omelette - Recipe

:: Colourful and packed with flavours, this thick, flat omelette, called a tortilla in Spanish, tastes good served at any temperature. The classic recipe contains only potatoes, onions and eggs, but this version has extra vegetables and lean ham added. Serve with a green salad ::

{ Preparation & Cooking Time : 20 Min }
         Difficulty : Easy
        Meal Type : Egg
              Serves : 4 


         Ingredients
 • 350 grams new potatoes,scrubbed and
   cut into  5mm slices.
 • 150 grams frozen peas
 • 4 tablespoon vegetable oil
 • 1 large onion, halved and thinly sliced
 • 2 large garlic cloves, crushed
 • 6 large eggs
 • 4 tablespoon chopped fresh parsley
 • 200 grams lean cooked ham, about
   5mm thick chopped.
 • 6 cherry tomatoes, quartered

      Preparation Method
1. Bring a large pan of lightly salted water to the boil and Add the potatoes and peas and
   return to the boil. Reduce the heat and simmer for 3 minutes or until the potatoes are
   just beginning to soften. Drain and set aside.

2. Heat 2 tbsp of the oil in a 25cm frying pan with a flameproof handle.When the oil is
   hot, reduce the heat to medium, add the onion and cook for 2 minutes. Add the garlic
   and continue cooking for a further 2–3 minutes until the onion is soft but not brown. 
   Add the potatoes and peas to the  pan and continue frying, stirring, for 5 minutes or,
   until the potatoes are tender. Remove the pan from the heat.

3. In a large bowl, lightly beat the eggs with the parsley and a little black pepper, then
   stir in the ham, the potato, onion and pea mixture and the tomatoes.

4. Place the frying pan back over a medium heat and add the remaining oil and swirl it
   around. When the oil  is hot, pour in the egg mixture spreading it out evenly. Cook the
   omelette for 5–7 minutes on a low heat shaking the pan frequently until the base is set.

5. Use a spatula to loosen and lift the edges of the omelette allowing the uncooked egg
   mixture to run underneath. Meanwhile preheat the grill to medium.

6. Place the pan under the grill and continue cooking the omelette for 5 minutes until it is
   golden brown and set. Pierce the top with a knife to make sure it is cooked all the way
   through. Slide the omelette out of the pan onto a board and leave to cool for 
   2–3 Minutes.  Serve cut into wedges. 

           
           ENJOY