and the parsley. Some other recipes include the addition of small cubes of
cured ham or potatoes fried separately and added at the last moment.
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Mixed Spanish Omelet (Tortilla a la paisana) (75)

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; 1 green pepper; 150 g of potatoes, cut into slices; 50 g of chorizo,
cut into small cubes; 1/2 cup 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 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, whisk 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 preparing the omelet following the instructions described in Tortilla
española.
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