Spanish potato tortilla
10 large potatoes
salt
1 large onion
6 tablespoons oil
1/2 red bell pepper
(small can peas/carrot mix)
8-10 eggs
4-6 tablespoons water
1 tablespoon oregano
2 teaspoons garlic powder
2 teaspoons paprika powder
extra:
large frying pan (Ø 28 cm)
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© Janneke's Recipe pages - easy potato meals, tapas, Spanish omelet
How to prepare:
Peel and cube the pototoes. Slice the onions.
Fry salted potatoes and onions 20-25 minutes in oil over low heat in a covered frying pan till almost cooked. Stir now and then.
Mix the small cut red bell pepper with the potatoes and flatten the tortilla a little.
Beat the eggs with water, salt, oregano, garlic and paprika powder.
Pour the egg mixture over the potatoes in the pan. All pototoes must be nearly covered.
Cover the pan and cook over low heat about 30 minutes till the tortilla omelette is dry at the surface and feels firm.
Serve warm or at room temperature.
(If you want to add some colour: add with the bell pepper some peas and carrots.)
First published: April 12, 2003, Netherlands
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