Spanish Omelette with Red Pepper

Tortilla, or Spanish omelette, is a very popular tapas dish.  This is bound to become a firm family favourite!

Serves: 6
Prep: 10 mins
Cooking: 30–35 mins

What you need

Extra virgin olive oil 150 ml (1⁄4 pint)
Potatoes 750 g (11⁄2 lb), thinly sliced
Spanish onion 1, chopped
Red pepper 1, sliced
Green pepper 1, sliced
Eggs 5 large, beaten
Salt and pepper

How to do it

Heat all but 2 tablespoons of the oil in a large nonstick frying pan and fry the potatoes, onion and peppers, stirring frequently, for 15 minutes, until all the vegetables are golden and tender.
Mix the potato mixture with the eggs in a large bowl and season well with salt and pepper. Set aside for 15 minutes. Clean the frying pan.
Heat the remaining oil in the clean pan and tip in the tortilla mixture. Cook over a low heat for 10 minutes, until almost cooked through. Carefully slide the tortilla onto a large plate, invert the frying pan over the tortilla and then flip it back into the frying pan.
Return the pan to the heat and cook the tortilla for a further 5 minutes, or until it is cooked on both sides. Leave to cool, then serve at room temperature, cut into wedges.

Recipe taken from BookSmart Tapas, a handy reference guide to preparing all the classic tapas dishes in an innovative fan-style format for ease-of-use. Get your copy at the online store now.

'Booksmart Tapas' is published by Octopus Publishing Group.  Recipe reproduced with publisher's permission.  Not to reproduced elsewhere in any medium.