Cooking Method :
Heat 2-3 tbsp of oil preferably olive oil in a large frying pan. Under medium flame add chopped shallots and cook gently for 5 minutes until the shallots turn translucent. Lets add 3-4 tbsp of chopped tomatoes into the pan and continue sautéing until the tomatoes turn tender. Add thinly cubed cooked potatoes into the pan. Using a spoon slightly mash the potatoes.
Meanwhile lets prepare the omelette combo. Break two eggs into a glass bowl and add pepper powder, half tsp of salt and beat well. Add beaten eggs over the formerly cooked tender vegetables. Close the lid and let the omelette cook for 3 minutes. Open the lid and garnish Spanish omelette with grated cheese as it's topping.
Turn over the omelette to the other side so that both sides get equally cooked and cheese melts to form a rich creamy layer. Finally our Spanish Omelette is ready to serve.
Spanish Omelette can be had hot or cold; it is commonly served as a picnic dish in Spain. It may be cut into bite-size pieces and can be served on cocktail sticks or cut into pie style triangle portions.