Spanish Omelette

Place thinly slice potatoes into 1/4-inch (5 mm) rounds and place in large saucepan. Cover with cold water; season generously with salt. Set saucepan over high heat and bring to boil. Cook for 10 to 12 minutes or until fork tender; drain well. Beat eggs with garlic, hot sauce and 3/4 tsp (4 mL) salt and pepper. Gently stir in potatoes, red pepper, onion and parsley. Heat oil in large non-stick skillet set over medium-high heat. Add potato mixture and spread into an even layer.

Cook for 2 minutes or until starting to set on the bottom. Reduce heat to medium-low. Cook for

8 to 10 minutes or until almost completely set. Run a spatula around edge and gently shake

skillet to loosen omelette from pan. Place large plate over skillet. Carefully flip skillet over so omelette falls onto plate. Slide omelette back into skillet. Cook for 5 to 7 minutes or until bottom is lightly browned. Flip omelette onto platter and cut into wedges.

Tip: Add a light smoky flavour by stirring in chopped chorizo sausage with the potatoes.