"la realilla" the royal omelette of the grandmother from Seville

Pour the EVOO in a frying pan to heat it up. In the meantime, chop the rest of the ingredients. The peppers, the onions and the chopped parsley (to taste). Cut the potatoes in half (horizontally) and then vertically in a medium thickness, neither too thin nor too thick (we always try to have the same thickness for all the cuts).

When the oil is hot, fry the onions and peppers.

When they are poached, add the potatoes until they are soft.

Meanwhile we beat the eggs. My grandmother says that she added 5 eggs because they were small, but if they are medium or large, she added 3 or 4.

When the potatoes are ready, put them in a colander to remove excess oil and allow the potatoes to temper.

In the meantime, we "batter" the potatoes with the egg and parsley while we put a new frying pan with a drop of AOVE, just enough so that it does not stick.

Add the potatoes with the egg, parsley and salt. We wait a "little while" because it does it over low heat.

Turn the omelet over, prick the omelet so that the egg is cooked inside.

ENJOY!!!😁😁😁😁😁