Chopped onion

Diced sweet pepper

Sliced mushrooms

Diced carrot - optional

Finely chopped tomato

Oil + butter

Corn

Salt

Oregano or dried thyme

Crushed garlic

Eggs

1 teaspoon baking powder

A pinch of ground ginger

Sauté the chopped vegetables in a little oil with butter.
When they soften, add the corn and stir.
Add a pinch of salt, a sprinkle of oregano, and garlic, and cook until the vegetables are done.
In a bowl, beat the eggs according to the number of people, add the baking powder, a pinch of ground ginger, and a pinch of salt, and whisk.
Pour the egg mixture over the vegetables in a nonstick pan.
Place the pan in the oven to cook the eggs through.
When the eggs set, turn on the broiler to lightly brown the top of the Spanish omelette.

This easy and delicious Spanish omelette recipe is from a friend and cook on Shou Tabkhin El-Yom:

Click Elissar’s name to visit her page

#recipes #omelette #eggs #spanish_omelette #tortilla #shou_tabkhin_el_yom

Spanish Omelette (Tortilla)

Prep checklist