Spanish Potato Omelet

Large Potato : 2
Onion : 1
Olive Oil : 3 tbsp
Garlic Crushed : 2
Dried Oregano : 1 tbsp
Bay Leaf : 1
Large Eggs : 6
Tobasco Sauce : Few drops
Salt and pepper to taste
Fresh Parsley

Direction:

1. Heat oil in a pan, stir fry potatoes, onion, garlic, oregano, and bay leaf over high heat for 5 minutes. Reduce heat and cook for 15 to 20 minutes.
2. Whisk together egg, tobasco, and seasonings.
3. Transfer the potato mixture into a skillet and remove bay leaf from it. Pour in beaten eggs over low heat and stirring the set egg from the edge of the pan inward. Cook the mixture down well and continue to cook for 5 mins or till it is ready.

 Notes:

This recipe is taken from a Spanish cook book.