I have adapted this recipe a little to suit our house and our frypan size. It's really very basic, so lets see what interesting ideas you come up with. A Spanish Potato omelette is made with precooked usually fried potatoes, so this is a clever way to substitute and save on cooking time.
50gmManchego Cheeseor you can use Gruyere or cheddar
1/4teaspoonblack pepper
Red Capsicum Salsa
100gmroasted capsicumdiced (1 small red capsicum roasted under the grill, peeled and diced)
1Tablespoon chiveschopped
1Tablespoon basil leaveschopped
20mlolive oil extra1 Tablespoon )
1/2Tablespoon balsamic vinegaror sherry
5gmSalt and pepper for the salsa
Instructions
You will need a non stick 20 cm/ 8 inch frypan and a grill or broiler to cook the top.
Break all the eggs into a bowl and break up with a fork.
Put the chips into another bowl and crush a bit. Add 3/4 of the grated cheese to the chips along with a bit over half of the egg mixture and mix together. Stand while you heat the frypan.
Add 2 Tablespoons of olive oil to the pan and heat.
Pour in the plain egg and spread over the bottom of the frypan letting it start to set. Add the remainder of the egg, potato mix and cheese and spread flat.
Cook on medium for 5-8 minutes. Check that it isn't sticking and when the bottom is well cooked. Pop the frypan under the grill for 5- 10 minutes or just till set.
Test the centre with a fork. ( try not to over cook or it will get dry)
Turn out onto a plate
To make the salsa mix the capsicum, herbs, olive oil, vinegar and seasoning.