Spanish Omelette

Last night I forgot to get meat out of the freezer for dinner, so made this Spanish Omelette up as I went along. It was a big hit with the KISA so I thought I had better get it down before I forget what I did. Feel free to try it. I knew I needed eggs and potatoes, the rest was what we had available.

Spanish Omelette
slosh of olive oil
1 onion, chopped finely
1/2 red cap that was lying in the fridge getting soft. You can use a fresh one though. Chopped.
2 tsp chopped garlic from the jar. Fresh would be better.
3 small potatoes, chopped, leave skin on it's better for you.
2 - 3 teaspoons mexican seasoning *
3/4 cup of frozen peas
2 roma tomatoes, chopped
6 eggs, beaten.
about a cup of grated cheese or two large handfuls.

Heat the olive oil in a frypan (non stick if you can), fry the chopped onion, capsicum and potatoes, stiiring regularly till potato is mostly cooked.

Add the garlic and the mexican seasoning and stir for another minute. Add the frozen peas and tomatoes and stir fry til the tomatoes soften. Add the eggs and cook gently till it is set around the edges. Sprinkle with the cheese and put the frypan under a hot grill to cook and brown the top. I sprinkled some cayenne pepper over the top too, because we love that stuff. But you don't have to. When it is set and nicely browned, cut up into quarters and serve. If you are a good housekeeper, you will add a salad and some crusty home made bread. If you are like me you will plonk it on a plate as is. Lotsa veggies already in it, right? It was yum..
*Mexican Seasoning. If you don't have this you can make it or just had chilli or not if you prefer.
1 heaped tablespoon ground cumin
2 teaspoons sugar
1 teaspoon salt
1 teaspoon oregano
1 tablespoon chilli powder or flakes
Mix it up, store in a jar and use in chillis, burrito mix or spanish omelette!
(receipe from Enjoy! by Sophie Gray)