Spanglish Omelette (A Visual Recipe)

A traditional Spanish Omelette contains just Eggs, Potato and Onion. I was playing around with leftovers last night and thought why don't I put into the Spanish Omelette what I would serve inside a normal one? And in that simple flash of inspiration the Spanglish Omelette was born!

First cube a medium potato, cover it with water and then put it on the boil until it is tender.

Assemble the rest of your ingredients. I diced up some wonderful ham that I had in the fridge (thanks Paul) and also sliced up some mushrooms. The possibilities are endless once you know the basic technique though :) You will also need 4 eggs and some cheese.

Saute the mushrooms in a small skillet. While that is happening, whisk the 4 eggs together in a glass bowl and then mix in the rest of the ingredients except the potato) I used about 1/2 a cup sharp cheddar in the omelette I made last night, but it's all a matter of taste.

And speaking of taste, make sure you add seasoning too.

Drain the cooked potatoes and then put them in a small oiled skillet - make sure you have oiled the sides as well as the base as otherwise you will have problems later.

Pour the rest of the ingredients on top of the potato and quickly mix them together. You could actually dump the cooked potatoes in the egg mixture and then pour everything into the skillet, but I was being lazy last night!

Swirl the skillet around to spread the egg mixture across the bottom of the skillet. Put it on a medium heat for about 8 minutes. And while it cooks heat your broiler.

When the bottom is cooked put the pan under the broiler for a few minutes to cook the top through. Loosen the cooked omelette in the pan (using something plastic that won't damage the non-stick coating). Put a large dinner plate over the skillet and then invert everything so the omelette lands neatly on the plate.

Cut into wedges and serve with a nice leafy salad!

Yummy!