Red pepper & potato omelette
Eat this red pepper and potato omelette warm or cold. We’ve gone with child-friendly peppers and potatoes, but a finely sliced onion can also bulk this out
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3tbsp olive oil
- 2small red peppers, deseeded, halved and finely sliced
- 2medium potatoes, finely sliced
- 8eggs
Instructions
Step 1
Heat 2 tbsp oil in a medium non-stick frying pan over a medium-low heat and cook the peppers and potatoes for 10 mins until softened – if the pan has a lid, cover it to speed things up. Meanwhile, beat the eggs in a large bowl with some seasoning. When the potatoes and peppers are cooked, tip them into the eggs and stir to combine – the heat from the veg will start to cook the eggs.Step 2
Heat the grill to high. Heat the rest of the oil in the pan over a medium heat, tip in the egg and veg mixture, and cook, stirring occasionally with a spatula and drawing the edges into the middle, until nearly set, about 5-6 mins. Slide the pan under the grill for a few minutes to just set the top, then slide the omelette onto a plate. Flip it back into the pan and finish cooking the omelette on the underside for another few minutes, being careful not to burn it.Step 3
Turn the omelette out onto a board and leave to cool. Serve in wedges in a lunchbox, or slice and stuff into a baguette or crusty roll.