Spanish Omelet

There are so many interesting recipes regarding the Spanish omelet or Tortilla de Patatas. 

I made one before, but that was only potatoes, onions, egg and olive oil. This time I used up some ingredients I had in the fridge.

The addition of Guanciale and a green bell pepper made the dish a bit more tastier. Well, when you love bacon with your potatoes, you can not go wrong with Guanciale.

Recipe for 4:

800 g potatoes, 2 yellow onions, 3 cloves of garlic, 1 green bell pepper

50 g Guanciale, 5 eggs

Smoked salt, smoked paprika, pepper, thyme, 3 tbsp olive oil

Peel the potatoes and use a Mandoline to cut them in 3 mm slices. Keep them in a bowl of water until you cook them.

Cut the onions in strips and the garlic in small bits. Chop the bell pepper in small chunks. 

Beat the eggs in a bowl and mix in the seasoning. Cook the potato slices in salted water for 6 min, drain.

Use a wide pan and place the guanciale chunks in. Heat them up and render some fat out. Add the olive oil and toss in onions, garlic and peppers. Season with salt and pepper and cook on medium heat for 12 min, stir often.

Now in with the potato slices. Stir and give them 5 to 7 min to get a little color. Pour the egg mix over and reducebtge heat to medium to cook 5 min.

Stick the pan in the oven under the grill for 5 min. 

Let the omelet rest for 5 more min before serving.