Spanish Omelette

I remember my brother cooking this at the house he and Rosie lived in, in Campbell Street, Hobart, before they moved to The Glebe. He maintains it is my recipe, I thought it was his.

Allow 2 eggs per person for a good feed, less for a snack.

A large, heavy based fry pan with a lid is recommended.


Add a little olive oil to the fry pan and heat while you are chopping up your ingredients.

Fry either diced bacon or sliced cabana or salami.

Add chopped onion and garlic.

Add left over diced cooked potato. (If you prefer, you can dice a potato and cook it in the microwave first.)

Stir over a medium heat until almost cooked and the potato is browning.

Add diced capsicum (bell pepper). I prefer red, but it is up to you.

Stir until almost cooked.

Add anything else - tomatoes, mushrooms, chillies - that would be compatible with the overall flavour. Be aware that tomato will go watery when cooked, so add that last, not long before the eggs.

While that is finishing cooking, whisk your eggs with a bit of milk or water and add pepper and salt.

Pour the beaten eggs over everything in the pan. Put the lid on. Turn the heat down. Leave for a few minutes and have another glass of wine.

When the eggs are almost set, sprinkle a fair bit of grated cheese over the whole thing. Put the lid back on. Have some more wine.

If you don't have a pan with a lid, you can do this stage under the grill.

When the cheese has melted, slice into wedges and serve!


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