Kat's
Spanish Omelet
4 medium-sized potatoes
peeled and thinly sliced
6 eggs
1 onion
chopped
1 green pepper
chopped
1/4 litre olive oil
salt
Heat the oil in a large frying pan and then gently fry the sliced potatoes until
almost soft, stirring from time to time so that they don't burn on the bottom of
the pan. Add the onion and the green pepper and continue frying until all the
vegetables are soft. Drain the vegetables in a colander to get rid of the excess
oil.
Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc.
and mix well and check seasoning.
Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and
eggs and shake the frying pan from time to time so that the omelette doesn't
stick to the bottom. Once the bottom of the omelette has set, turn the heat down
low and cover the pan.
After about ten minutes, turn the omelette by placing either a flat plate or
saucepan lid on the frying pan and quickly turning over. Gently slide the
omelette back into the frying pan and continue frying, once again shaking the
pan from time to time so that it doesn't stick to the bottom, until it has set
all the way through.
Wisdom is the reward for a lifetime of listening... when you'd have preferred to
talk.
- D.J. Kaufman