Spanish Omelette with Paprika

Von Spain on a Fork · 35 Min.

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Zubereitung

1. Heat a 10-inch (25 cm) nonstick pan over medium heat and add the olive oil.
2. After a couple of minutes, add the onion and red bell pepper and cook, stirring every 1-2 minutes, for 4-5 minutes until lightly softened.
3. Cut the potatoes into bite-sized pieces about 1/4 inch (0.625 cm) thick.
4. Add the potatoes and cook for 20-25 minutes, stirring every 2-3 minutes, until lightly golden and cooked through (a toothpick should pierce them easily).
5. Meanwhile, beat the eggs in a large bowl with the chives, salt and pepper.
6. Season the potatoes with the paprika, salt and pepper, mix, then remove from the heat. Transfer to the egg bowl, mix, and let sit for a couple of minutes, keeping the oil in the pan.
7. Reheat the same pan over low-medium heat. After a couple of minutes, add the egg and potato mixture in a flat layer and cook for 3-4 minutes without stirring.
8. Flip the omelette using a slightly smaller plate, then slide it back into the pan, tidy the edges toward the centre, and cook 3-4 more minutes until just set.
9. Slide onto a dish, cut into wedges and serve warm, at room temperature or chilled.

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