Spanish Omelette

Today, I prepared a quick lunch with leftover potatoes bought at the market at the Luifelbaan in Leiden and with the top parts of the kohlrabi. I added a spice blend, named Al Andalus. I heated my pan and drizzled some chili and lime oil on it. After that, I put the mixture in the pan to cook the potatoes and when they were done I added a few eggs to finish off the tortilla!