Spanish Omelet

Directions

1. 1
   Boil the potatoes in a pot of salted water for 5 minutes.
2. 2
   Add half of the oil to a skillet and saute the onions, diced pepper and potatoes on medium heat. Add the wine and cook until all the liquid has evaporated.
3. 3
   Remove from the heat. Add a pinch of rosemary and salt.
4. 4
   Leave to cool and add the cheese. Mix well.
5. 5
   Beat the eggs with a pinch of salt and black pepper.
6. 6
   Preheat the oven to 190 degrees Celsius.
7. 7
   Transfer the vegetables into a lightly oiled rectangular baking dish.
8. 8
   Pour in the egg mixture and cook for 25 minutes, or until golden brown.
9. 9
   Cut into squares and serve either warm or cold.