SPANISH OMLETTE
SERVES 8
 
3 – 4 Royal Blues potatoes
½ cup diced Spanish onion
100gms Spanish black olives pitted
2tsp fresh herbs chopped
2 cloves garlic peeled and minced
½ tsp salt
1/4tsp black pepper
2tbsp extra virgin olive oil
6 large eggs beaten with ½ tsp salt and ¼ tsp white pepper
 
METHOD
 
Peel and slice potatoes thinly.
In a hot oiled skillet add potatoes, onions, olives, herbs, garlic salt and pepper. Stir occasionally so not browning the mixture. Cook for 10 minutes  or until tender.
 
Remove from heat, add egg mixture and stir gently. Return to low heat and cover. Cook for 10 minutes or till cooked. Remove from heat. Let stand for 5 minutes, then slice and serve with green salad.