Spanish omelette

Ingredients for 4 servings:

• 500 g potatoes, peeled and diced
• salt water
• some salt and pepper, black
• 4 tbsp olive oil
• 1 onion(s), red, peeled and chopped
• 1 clove(s) garlic, peeled and chopped
• 1 red bell pepper(s), cleaned and finely diced
• 100 g peas (frozen)
• 4 large eggs, whisked
• 50 g cheese (Gouda), grated
• 2 tbsp parsley, finely chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegetarian

Cook the potatoes in boiling salted water for about 5 minutes until soft. Heat 2 tablespoons of oil in a pan. Sauté the onion and garlic for 3 minutes. Add the peppers and peas and sauté for 3 minutes. Remove and set aside. Drain the potatoes and let them drain. Heat the remaining oil in a pan. Fry the potatoes all over for about 8 minutes, season. Stir in the vegetable mixture. Reduce the heat and pour the eggs over the water. Let the eggs set for about 8 minutes. Then sprinkle the cheese over the water. Cover the pan and let the cheese melt. Serve sprinkled with parsley. Tip: For a non-vegetarian version, fry 100g of sliced ​​chorizo ​​with the potatoes.