Spanish Omelette (Tortilla)

Peel potatoes and slice thinly; pat dry with absorbent paper. Shallow-fry the potato and onion in hot oil in batches, until browned lightly; drain on absorbent paper.

Quarter capsicums, remove and discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes, peel away skin; slice capsicum thinly.

Combine potato, onion, capsicum, eggs and salt in a large bowl.

Heat an oiled 26cm non-stick frying pan; pour in potato mixture, press down firmly. Cook, uncovered, over a low heat for about 8 minutes or until the base of the omelette is browned.

Cover the pan handle with foil and place the omelette under a hot grill until browned and set.

Invert onto board or serving plate and stand for 10 minutes before cutting into wedges.

Not suitable to freeze.

Not suitable to microwave.