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Oven Baked Spanish Potato Omelete
2 cups cooked potatoes
1 onion finely chopped
1 green pepper - minced
12 green olives - sliced
4 ounces lean ham - cubed
Preheat oven to 350º. Peel and cube cooked potatoes. Beat eggs until fluffy, fold in remaining ingredients. Spray a round nonstick cake pan with cooking spray. Spoon in omelet mixture. Bake 25-30 minutes or until eggs are set. Cut into wedges to serve
Patatas A Lo Pobre
* 500 g potatoes , peeled and sliced into pieces 1cm thick
* 300 ml olive oil
* ½ red pepper , diced
* 3 cloves of garlic , chopped
* 2 tbsp of parsley , chopped
* some salt and pepper
1: Cook the potatoes
Put the potatoes into the frying pan. Add the olive oil and let it heat up. Cook for roughly 15 minutes until the potatoes are tender. Once cooked, strain them into the sieve, with a bowl below to catch the oil and set aside.
2: Finish the potatoes
Pour in a little of the oil from the potatoes into the frying pan. Add the red peppers and let them sweat for a couple of minutes. Add the garlic and stir it in. Sweat the garlic for a minute or two. Return the cooked potatoes to the pan and season with salt and pepper. Toss the pan or shake it to mix everything together. Add the parsley and shake or toss the pan, once more, to combine all the ingredients.
Dish up while still hot. It makes a perfect side dish for anything that goes well with potatoes.