SPANISH OMELETTE WITH MANCHEGO CHEESE & BELL PEPPERS

SPANISH OMELETTE WITH MANCHEGO CHEESE & BELL PEPPERS
~ Adapted from a Fiona Beckett recipe


Ingredients:
1/3 cup virgin olive oil plus extra for frying
1 large Spanish onion thinly sliced
1 large seeded red or orange bell pepper finely diced
3-4 thinly sliced new potatoes
8 eggs
250 grams grated Manchego cheese (6 months or 12 months I prefer older)
Sea salt to taste (if you have it, I use very little salt)
Freshly ground black pepper to taste (I always use pepper)


Preparation and Cooking:
Heat oil in a large skillet.


Fry the onion and bell pepper over medium heat until soft.


Remove from pan with slotted spoon to leave behind the oil.


Add remaining oil to skillet and let it heat up.


Add potato slices and stir to ensure all are covered with oil.


Cook till brown, constantly stirring 5-6 minutes.


Reduce heat and cover, stirring occasionally. Cook covered for another 10-15 minutes until tender.


Mix onion and bell pepper with the potatoes.


Stir-fry uncovered for another 5 minutes.


Set aside, season, and let cool for 10 minutes or so.


Beat eggs and Manchego cheese in a large size bowl.


Preheat your oven’s broiler.


Heat a clean skillet (medium heat), add a little oil and pour in egg mixture. Add in the potato, onion and pepper mixture.


Cook until most of the egg mixture is firm.


Reduce heat slightly and cook another 3-4 minutes (don’t overcook or burn).


Put the skillet mixture under the broiler for 3-5 minutes until lightly brown (again don’t overcook or burn).


Let cool in the skillet for about 30 minutes.


Flip over onto a serving platter, cut, and serve at room temperature.