Healthy Spanish Omelette
|Olive oil||4 Tablespoon|
|Uncooked potatoes||1 Pound, cut in 1/2 inch cubes (500 g)|
|Freshly ground black pepper||To Taste|
Heat the olive oil in a medium frying-pan.
There should be enough to generously cover the bottom of the pan and to come at least a quarter of the way up the potato.
Add the potatoes and, once they have started to soften, turn them, trying not to break them too much.
A little browning is acceptable, but not necessary.
Once the potatoes are cooked, beat the eggs with the seasoning and pour them into the pan.
Cook undisturbed until the bottom is light brown and the eggs are almost set.
If you have a non-stick pan, slide the omelette off on to a large plate, invert the pan on top of that and invert again so that the omelette is turned over for browning on the other side.
If you don't dare attempt this, brown the top under the grill.
A Spanish omelette is better served warm than hot, and even better cold.