Hemlock's Recipes

D'Aguilar Spanish Omelette

Mediterranean-style unborn chickens whisked beyond recognition
To serve each person...

Ingredients

2-3 eggs
1 small boiled potato left over from last night, chopped
Half a medium-size tomato, seeded and chopped
1 red onion ring, finely chopped
A chunk (say 1" X 2") of green bell pepper, finely chopped
A 1"-2" section of chorizo sausage, finely sliced
3 or so green pitted olives, chopped
1-2 tablespoons grated cheddar (or whatever) cheese
2 smallish cloves garlic, crushed and chopped
2 generous pinches of fines herbes
fresh ground black pepper, salt
Serious olive oil

Method*

Whisk eggs very well.  Add everything except oil and half the crushed garlic.  Mix.

Heat enough oil to cover the surface of the nice big frying pan.  Make sure it's very hot.  Chuck bits of the spare garlic in to test.  When the garlic sizzles like crazy, pour the mixture in and spread it out as much as possible by tilting the pan round and round.

Within 20-30 seconds, the bottom of the omelette should have solidified and browned. Gently ease most of it over so the other side also browns.  Try to keep some of it wrapped up inside the curled-over omlette, so you end up with a soft gooey bit in the middle. After another 20 seconds, it should be ready.

*
Some people fry the onion, potato, chorizo, etc first, then add the whisked egg.  Not so much fun.

Novice omelette makers would be advised to try a plain omelette first: keep it hot, don't let the thing stick, flip it over in good time, make sure it's still a bit gooey inside.  Once the knack is acquired, omelette-making is easy but looks very impressive to bystanders of the opposite sex from non-omelette making cultures.
A classic Spanish dish

Tortilla de patatas. There are many possible variations. 
This one is a
meal in itself.. 
Variations

Where do you start?  You can use red or yellow bell pepper.  Ham instead of chorizo. Chuck some leftover peas in. or even shredded cabbage. 
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