Tortilla Espanola (Spanish Omelette)

INGREDIENTS

Eggs  -   4 nos
Finely chopped potatoes  -  1 nos
Onion chopped  -  1 nos
Capsicum  -  1 nos
Tomato chopped  -  1 nos
Crushed garlic  -  2 nos
Black pepper powder  -  1/2 tsp
Olive oil  -  to cook
Salt  -  as needed


METHOD

Heat olive oil in a pan.
Fry onions and crushed garlic for 2 minutes.
Then add sliced capsicum and soften little more.
Then add chopped potatoes and tomatoes and fry for 2 minutes.
Beat the eggs in a separate bowl with pepper powder and salt.
Pour the egg mixture over the contents of the pan.
Omelette will start to set.
When almost set invert on a plate and slide back into the pan and cook for few minutes.
Invert twice or more cooking the omelette on both the sides.
Serve hot with bread.


NOTE: You can also add sausages instead of potatoes.