We were gifted to have a guest stay with us for the month of July.  His name is Hodei, and he traveled all the way from Spain, Basque Country to be exact, and we throroughly enjoyed learning about the culture in his country as well as watching him observe the culture here in America.  He was generous with thoughtful gifts for us all, one of them beeing a cookbook (he knew we love food!).  It is the “Cocina Vasca Basque Cookery” cookbook, and out of it he shared with us a favorite of his back home – the spanish omelet.  We all love it!  Every Sunday afternoon, he whipped one up while he was here… we thought we would share it with you!  Enjoy!

Spanish Potato Omelet
4 eggs (pastured eggs preferred)
3 medium sized potatoes, diced
1 onion, chopped
1 green pepper, chopped
3/4 cup of oil or lard

Season the potatoes, onions & pepper with salt and fry them with some of the oil or lard, in a frying pan with the lid on.  They should be soft, not crispy.  Drain the fat off and leave them on the side.
Beat the eggs with a pinch of salt and mix them with the potatoes, making sure they are well stirred into each other.
Put the frying pan on the fire with a very little oil, or lard, in it and when the fat is very hot pour the mixture of eggs, potato, onions, and peppers.
When you can see that the mixture is cooked and lightly browned on one side, turn the omelette over with the aid of a plate and cook the other side in the same way.
Once done, flip onto a plate, slice in wedges and serve.

Muy Bueno!