Tortilla

A Spanish style thick omelet, usually made with potato and egg, sometimes with addition of chorizo. I find this dish very suitable for using up left behind scraps in the kitchen.
1. Cut up cooked potatoes, any kind of meat/ham, some dry vegetables (pepper, carrot, zucchini) into cubes/slices. 
2. In a one or two inch deep frying pan with lid, on high heat, warm up the above with good amount of oil and seasoning. 
3. For 2 portion of egg add 1 portion of water, enough to cover all ingredients, pour into the pan and immediately turn to lowest heat and cover with lid. 
4. When egg mixture sets, open lid and turn to medium heat to dry and brown the bottom of the omelet. 
5. Place a big plate upside down on top of the pan, flip the pan-and-plate  and serve the thick omelet with the golden brown side up.