Ingredients:
6 medium potatoes, peeled and thinly sliced
2 medium onions, sliced
8 large eggs
1 cup sliced mushrooms
1 red bell pepper, sliced
1 cup diced ham
Salt and pepper, to taste
3 tablespoons olive oil
Fresh parsley, chopped (optional)
Instructions:
In a large non-stick pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced potatoes and cook for 10 minutes, stirring occasionally, until tender and lightly browned.
Transfer the potatoes to a plate and set aside.
In the same pan, heat another tablespoon of olive oil and add the sliced onions. Cook until softened, about 5 minutes.
Add the mushrooms and bell pepper to the pan and cook until they are tender, about 5 minutes. Season with salt and pepper.
In a bowl, beat the eggs with a fork and season with salt and pepper.
In the same pan, heat the remaining tablespoon of olive oil over medium heat. Add the beaten eggs, cooked potatoes, onion mixture, and ham. Cook for 3 minutes or until the edges begin to set.
Use a spatula to gently lift the edges of the omelette and allow the uncooked eggs to flow underneath. Repeat until the eggs are fully cooked, about 5 minutes.
Slide the omelette onto a plate, cut into wedges, and serve hot. Garnish with fresh parsley if desired. Enjoy your deluxe Spanish omelette!
