Potato and Eggplant Spanish Omelet

Here are the ingredients you'll need

• 4 small potatoes
• 2 small eggplants
• 1 onion
• 6 eggs
• Extra virgin olive oil
• Pink salt

Tools

• Omelet pan

Method

1. 1Peel and dice the potatoes, then place them in a microwave-safe container or a deep dish covered with plastic wrap.
2. 2Cook on high power for 10-20min, depending on your microwave and how thick you cut the potatoes.
3. 3Dice the eggplant, sprinkle with salt, and let it sit for 10min to release its moisture, then pat dry with paper towels.
4. 4Beat the eggs with a pinch of salt and set aside.
5. 5Meanwhile, place a skillet over medium heat with a drizzle of olive oil and gently soften the onion.
6. 6Once the onion starts to turn golden, add the eggplant and cook thoroughly.
7. 7Add the cooked potatoes, onion, and eggplant to the bowl with the beaten eggs.
8. 8Mash the potatoes slightly with a fork so they soak up the eggs nicely.
9. 9Pour the mixture into the skillet and cook over low heat on both sides until set to your liking.
10. 10All done! Time to enjoy our potato and eggplant Spanish omelet.