Spanish Omlet

Veggies - Wash, peel and chop the 2 large Potatoes into even sized pieces and boil in lightly salted water until tender. Clean and slice ½ cup of Button Mushrooms into small pieces(optional). Chop a medium Onion, a Capsicum, a Tomato and keep aside. Wash and finely chop 2 tbsp of Parsley and 2 tbsp of Coriander Leaves, keep aside.

Eggs - Beat the 6 Eggs in a bowl, season with Black Pepper and Salt as needed. Add ½ cup of shredded Cheddar Cheese, Parsley and mix well.

Omlet - Heat 2 tbsp of Oil in a frying pan, add onion and cook for 3-4 minutes to soften. Add the mushrooms, tomatoes, capsicum, coriander and cook for 5 more minutes until the mushrooms are tender. Drain the potatoes well, then slice into smaller cubes if needed. Add the potatoes followed by eggs. Cover with a lid and cook it on medium heat. When one side is done and fluffed. flip it over and cook for another minute.

Serve hot with ketchup after cutting the omelet into wedges. Garnish with chopped Coriander.