Spanish Omelet

Oil - 1 tbsp.

Onion - 1/4 cup, chopped

Bell Pepper - 1/4 cup, chopped

Garlic - 1 clove, minced

Potato - 1/2 cup, diced and cooked in boiling Water for 15 min

Olive - 1 tbsp., sliced

Oregano - 1 tsp.

Mozzarella - 1/4 cup, grated

Egg - 2

Salt

Pepper

Heat Oil in a nonstick skillet over medium heat. Sauté Onion, Bell Pepper and Garlic until translucent. Add the diced Potatoes, Olives, and Oregano; give a quick stir. Remove the skillet from heat; stir in Mozzarella and set aside.

Combine Egg, Salt and Pepper in a bowl; whisk well and keep aside.

Heat a nonstick skillet over medium heat; grease the skillet with 1 tbsp. Oil. Pour the prepared Egg mixture into the pan; let the Egg mixture set slightly. Tilt the pan and carefully lift edges of the Omelet with a spatula; allow uncooked portion to flow underneath the cooked portion. Flip the Omelet and spoon the prepared Potato mixture onto half of the Omelet. Fold the Omelet in half. Cook an additional minute on each side. Slide onto a plate and serve warm.