Spanish Omelet Recipe with Potatoes

Ingredients

4 tbsp İçim Butter
1 medium onion, chopped into thin rings
4 potatoes
6 eggs
1 tablespoon of water
150 g roasted red pepper
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt
Black Pepper

Preparation

Peel the potatoes and cut them into thin rings. Put olive oil, onion and potatoes in a large skillet. Cook over medium heat for about 15-20 minutes, stirring constantly. Whisk the eggs, water, salt and pepper and pour over the potato mixture and spread. Cook over low heat for about 10 minutes. Grind the red peppers in a blender. Slowly stir in the olive oil and balsamic vinegar. Add black pepper. Serve with the omelette.