Spanish Omelet This recipe and this dish is not going to win any heart foundation awards, due to the eggs and the oil. The large amount of oil is required however to give the dish its richness. As it is virgin olive oil however there is no cholestrol and it will be absorbed by the foods and lend itself to the dish, it will not be oily. It may not be a weight watchers dish, but then it is not a dish you will be eating every day . . . and just a little of what you fancy so enriches one's life. Spanish Omelet Ingredients     virgin olive oil 1 cup     sliced onion 1 cup     sliced red capsicum / pimento  1/2 cup     cooked diced potatoes  1 cup     beaten eggs 1 - 1 1/2 cup     chopped coriander  1/4 cup Method    1. Gently heat half the oil in a oven proof pan, add the onions and cook gently until they turn a nice golden brown; cooking onions slow like this, allows the natural sugars to caramelise and they become very tender and very sweet    2. Add the pimentos and cook until softened    3. Add half the remaining oil and allow to heat up    4. Add the potatoes, turn up the heat slightly and allow to heat through and brown, season with sea salt and freshly milled pepper    5. If the potatoes have absorbed all the oil, pour the remaining oil and warm through    6. Pour in three-quarters of the egg and with a flat, wooden spatula pull the egg from the sides into the centre as it cooks; this should naturally push the centre to the sides to cook    7. When three-quarters of the egg is cooked pour in the remaining egg if required and the chopped coriander, give it a few more turns/stirs and allow the base to cook until lightly set    8. Place in the oven (or under the grill) until all the egg is lightly set    9. Remove from the oven / grill, allow to cool slightly and invert onto a large plate   10. Serve immediately or place in the fridge and slice into wedges the next day (allow to come to room temperature to serve) Chef's Tip:     The egg must be enough to bind everything together, it should not however     be too over powering     Eggs should never be overcooked. They are best cooked until only very lightly set and then allowed to finish cooking off the heat source - the heat retained in the pan will finish the cooking process. Overcooked eggs are hard for the body to digest and likely to cause flatulence, lightly cooked eggs however are easily digested and ideal for the very young, elderly and the sick alike.     Sliced garlic may be added when cooking the pimento. Chef Jos Wellman Tutor, author and restaurateur New Zealand    Read also: The Best Tips for Storing, Serving and Buying Cheese Preparing and Cooking Eggs  Pancakes Recipes  Swiss Cheese Fondue Recipe Camembert Parcels with Redcurrants  Spanish Omelet