TORTILLA DE PATATAS (Potato Omelette with Chorizos)
2 servings

4 Eggs, well beaten
2 Potatoes, finely sliced
1 Red Bell pepper, cut in Small pieces
1 small Onion, sliced
1/2 lb Spanish chorizo slices
1/2 lb peeled, deveined and cooked shrimps (or lobster), chopped

Brown potatoes, pepper, onions until well done, or slightly crisp, according to personal taste in a non-stick skillet (I use my marvelous Circulon skillets). Add chorizos, chopped shrimps or chopped lobster and beaten eggs. Cook the mixture uncovered and let it set at low heat. Using a dish, cover the skillet, turn the omelette into the dish and then move it slowly (using a spatula) to the skillet again, from the dish. You can either cover the skillet and continue cooking at low heat or finish this spectacular omelette in the oven (350 F). Serve on platter with slices of tomatoes on top sprinkled with parsley or cilantro. I usually add shredded Parmesan over it for the last moments of cooking. This makes a delicious light dinner, with a green salad with a Balsamic Dressing and a delicious Merlot.

Original Recipe from Penelope Casas