Spanish Omelette Ingredients | | �?nbsp; | 2 tsp (10 mL) vegetable oil | | | �?nbsp; | 1 onion, chopped | | | �?nbsp; | 1 sweet green pepper, chopped | | | �?nbsp; | 2 cups (500 mL) grated (unpeeled) potatoes | | | �?nbsp; | 6 eggs | | | �?nbsp; | 2 tbsp (25 mL) water | | | �?nbsp; | 1/4 tsp (1 mL) each salt and pepper | | | | | | Preparation | | In 8-inch (20 cm) nonstick skillet, heat vegetable oil over medium-high heat; cook chopped onion, green pepper and grated potatoes, stirring often, for about 15 minutes or until potatoes are golden brown.
Meanwhile, whisk together eggs, water, salt and pepper; stir into vegetable mixture. Cook over medium heat, stirring gently with wooden spatula, for about 30 seconds or until starting to set. Cook, without stirring, for about 2 minutes longer or until bottom is golden. Slide omelette onto large plate; invert pan over plate and invert again to turn omelette. Cook for 1 to 2 minutes or until knife inserted in centre comes out clean. Cut omelette into quarters.
| | More Information | | Tip: Serve the omelette with a favourite warm chunky pasta sauce.
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