Spanish omelette

A delicious lunchtime snack that can be served hot or cold. 

Spanish omelette

1 tbs olive oil 
1 medium onion, peeled and sliced 
1 clove garlic, peeled and crushed
1/2 pepper, red, green or yellow 
450 g / 1 lb new potatoes, cooked and diced 
4 eggs, beaten 
slat and pepper 

Spanish omelette Preparation 

Pour the tablespoon of olive oil into a frying pan and saute the sliced onion and garlic. When just turning golden brown, add the potatoes. When browned, add the eggs, salt and pepper and cook slowly until firm. 

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