This is my version of a ‘Spanish Omeltte’. It can be served hot or cold; with salad, or in a baguette (as a packed lunch). I think my version differs slightly from the real thing as I use very little oil and also add some cheese at the end. This will feed 3 people:
- 2 large potatoes (or equivalent smaller ones), peeled and cubed (sides about 1.5cm)
- 3 tbsp olive
- 1 onion (sliced)
- 1 red pepper (cored, deseeded and sliced)
- 2 cloves of garlic (finely chopped)
- A pinch of oregano
- 6 large eggs
- 6 tbsp cold water
- A little grated cheese
- Freshly ground black pepper to taste
Cook the potatoes. When cooked, drain and return to the pan over a very low heat for about 5 minutes (this will dry them out).
Meanwhile, heat the oil in a large frying pan (one that can go under the grill). Add the onions and the red pepper. Stir and turn down the heat and cook for about 5 minutes stirring occasionally. Add the garlic and the oregano and cook for a further 3 minutes. Add the potatoes and make sure the mixture is well combined.
Turn on the grill to high.
Break the eggs into a bowl, add the cold water and some black pepper, and whisk together with a fork. Turn up the heat on the frying pan, and add the egg mixture. Use a fork to make sure the egg mixture is evenly distributed. When the egg starts to solidify, turn down the heat (to low) and cook for a further 2 minutes. Remove the frying pan from the heat. Sprinkle to surface of the tortilla with grated cheese, and place under the grill. The tortilla will be ready when the top is brown.