Spanish omelette

This omelette is a full dinner ... or an athlete's breakfast! Necessarily includes a layer of potatoes, otherwise - act as far as the imagination and the state of the refrigerator. You can add zucchini, bell pepper, corn and other vegetables.

4 eggs
1/4 cup of milk
salt and pepper to taste
1/4 cup water
1 tbsp. olive oil
2 cloves garlic, finely chopped
2 medium potatoes, cut into thin slices
1 cube of vegetable broth
1 medium zucchini, thinly chopped
1 bell pepper, chopped
125 g (1 glass) of grated cheese

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In a bowl, beat the eggs, milk, salt and pepper. Leave it.

Heat olive oil in a heavy frying pan over medium heat and fry garlic and potatoes for 2 minutes. Add water and a bouillon cube and cook without a lid for 10 minutes. The water should evaporate, but not until the end.

Pour into a skillet the egg mixture and spread the pieces of zucchini and pepper over the egg mixture. Top with cheese. Reduce heat, close the lid and cook for 10-15 minutes. Look around. If large bubbles form - pierce them with a knife. Turn the frying pan on the stove so that the omelet is cooked evenly.

When the omelet seems to thicken and not be liquid, put a grill in the oven for a few minutes. When a beautiful brown crust forms from above, remove from the oven and let stand for a couple of minutes before cutting.