Mixed Spanish Omelet (Tortilla a la paisana)
Eight servings: 3 medium-sized potatoes, cut into thin slices;
eggs; 1 big-sized onion; 100 g of green beans (canned); 1 small
zucchini; 1/2 red pepper; 75 g of green peas; 1green pepper;
150 g of potatoes, cut into slices; 50 g of chorizo, cut into small
cubes; 1/2 cupful of olive oil; salt to taste.
Preparation: Heat the oil in a wide frying pain and start frying
the potatoes for 10 minutes and immediately add the onion until
all the ingredients get a translucent aspect. Add the chorizo
slices, stir and add the veggies, and let it all simmer until it gets
a soft consistency. Now, move all the ingredients to a sieve to
drain the excess of oil. Next, beat the eggs in a bowl and add
the veggies, the potatoes and the chorizo slices, and some salt.
Place a wide anti-adherence frying pan on a medium fire with
1/2 tbsp of oil, pour the mixture of the bowl, and start frying
following the instructions described in the Spanish potato
omelet.