Spanish Omelet Spanish with Swordfish
Peel and rinse potatoes, cut into thin slices. Heat oil in a pan and cook potatoes, turning occasionally, for about 8 minutes.
Rinse and dry zucchini, cut into thin slices. Peel onion and garlic and chop finely. Rinse thyme, shake dry, pluck off leaves and chop finely. Rinse fish, pat dry and cut into bite-sized pieces. Whisk eggs and season with salt, pepper and nutmeg.
Combine zucchini with thyme, onion and garlic, add to potatoes and cook for about 3 minutes. Add fish and season with salt, pepper, and a dash of lemon juice. Pour over eggs. Cook on medium heat, invert onto plate and return omelet to pan on the other side. Cook until golden brown for about 5-6 minutes. Remove from pan, cut into slices and serve.