Spanish potato omelette


Spanish potato omelette

  • 6.5 medium-sized potato
  • 4 bell peppers
  • 4 eggs
  • 4 tbsp Cold water
  • salt, pepper, herbs, vegetable oil

Potatoes cut into cubes and fry until golden brown in oil. Add the chopped peppers into strips, salt and pepper and saute until the peppers are not fry. Beat eggs with milk and salt, cover with a mixture of vegetables and cook, covered for until omelette is thick. Omelet ready sprinkle with herbs.

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