SPANISH OMELETTE
My microwave packed up on Thursday and I decided to replace it with one that can “do” more. This morning I made a Spanish omelette in my new microwave.
250 g diced potatoes
15 ml butter or oil
1 medium onion, chopped
4 – 6 eggs
30 ml milk
salt and pepper
Preheat the crisp plate with the butter or oil for 2 ½ – 3 minutes on crisp.
Place the diced potatoes on the crisp plate and cook for 6 – 8 minutes.
Add the onion and cook for a further 4 – 5 minutes, stirring once.
Meanwhile beat the eggs together with the milk and season.
Pour the egg mixture over the potatoes and cook for 2 – 3 minutes.
Grill for 3 – 4 minutes.
Variation – add diced bacon / peppers / mushrooms.
Recipe and photo: Melissa Ann Vermeulen
