Spanish Omelette

Methods

• Heat sufficient in a large non-stick pan, add potatoes and onion and mix, cover partially and stew gently, stirring occasionally, for 30 minutes, or till the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl and set the strained oil aside.
• Break the eggs into a large bowl, add 2 tbsps water, salt and pepper powder and beat well. Add this to the potato mixture. Add parsley and capsicum and mix well.
• Heat a little of the strained oil in a smaller non-stick pan, pour the egg mixture into it and cook on a medium heat. Shape the egg mixture into a cushion with a spatula.
• When almost set, invert the pan on a plate and slide it back gently into the pan and cook the other side for a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to retain the cushion shape.
• Slide onto a serving platter and cool for 10 minutes. Cut into wedges, keep them on serving plates and serve.