Spanish Omelette Recipe
Ingredients
45 ml olive oil
45 g unsalted butter
250 g mushrooms, thinly sliced
250 g mixed vegetables:(diced potatoes, small white onions, finely chopped red yellow and green peppers (capsicum),deseeded and cubed)
2 flakes garlic, finely chopped
8 eggs, lightly beaten
Salt and pepper to taste
Directions
Put half the oil and butter in a heavy-bottomed frying pan.
Add the potatoes, onion, red and green capsicum and garlic.
Cook gently, covered, until nearly done.
Add the remaining oil and butter.
Pour the lightly beaten eggs over the vegetables in pan.
Stir to mix well, cover, and leave to cook over gentle heat, until set.
Remove from heat, divide into wedges and serve immediately.
Add the potatoes, onion, red and green capsicum and garlic.
Cook gently, covered, until nearly done.
Add the remaining oil and butter.
Pour the lightly beaten eggs over the vegetables in pan.
Stir to mix well, cover, and leave to cook over gentle heat, until set.
Remove from heat, divide into wedges and serve immediately.
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