One of the best-known, well-loved, traditional Spanish recipes is the Spanish omelette. This recipe is amazingly versatile and can be served in hot or cold, starter, snack, salad main course etc. Cut to a wedge like a cake, it is perfect for pack lunch and picnic.
material:
- 1 lb / 450 g potatoes (Ezima or Nadine)
- One red onion
- 1 red pepper
- 1 clove garlic
- 4 oz / 100 g frozen pea
- Six big eggs
- 2 oz / 50 g cheese with cheese
- 4 tablespoons olive oil
- 2 tablespoons of parsley
- Salt and freshly ground black pepper
Peel off potatoes and cut into 1/2 inch / 12 mm cubes. Boil for 5 minutes with boiling brine and cook until soft. Drain the set side. Meanwhile peel off the onion, chill it, peel off the garlic, crush it and cut the pepper into 1/2 inch / 12 mm corner.
Heat half of the oil with medium heat in large skillet. Fry the onion for 2 to 3 minutes. Add garlic, peas, red pepper, stir fry 3-4 minutes, then place on the plate.
Heat the remaining oil in the pan. Add potatoes and cook for 8 to 10 minutes with stirring. Eat eggs together, add cheese and season with salt and pepper. Return the mixture of onion to the bread, mix it with the potatoes and sprinkle the parsley. Reduce heat and evenly add egg mixture over vegetables. Cook on low heat for 8-10 minutes or until eggs are placed. Loosen the edge and put it on the plate.
You are now ready to offer the most famous dishes of traditional Spanish recipes. Instead of meat, add some ham or bacon, or some chorizo sausages.
With a tray
