Denise says:

  • This is a tasty savoury omelette made with thinly sliced potatoes, tomatoes, olives and red peppers.
  • It is perfect for a substantial breakfast or packed school lunch, easy to slice and to carry in a lunch box!
  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • Serves: 6 people

Ingredients:

  • 250g baby new potatoes –thinly sliced
  • 1 small red onion – peeled
  • 1 red pepper- cored and roughly chopped
  • 12 cherry tomatoes, cut in half
  • 12 black olives – cut in half
  • 2 tablespoons olive oil
  • 6 eggs
  • Salt and freshly ground black pepper

Method

  1. Cook the potatoes in boiling water for about 5- 8 minutes until just soft. Drain and set aside.
  2. Slice the onion into rings.
  3. Heat 2 tablespoons of the olive oil into a 20cm heavy based frying pan.
  4. Add the sliced potatoes and the onions and cook over a low heat for about 10 minutes until the potatoes are just golden.
  5. Remove from the heat.
  6. In a large bowl, whisk the eggs together. Season well. Add the chopped red pepper, cooked potatoes, onions, tomatoes and olives.
  7. Line the frying pan with baking parchment paper.
  8. Heat the remaining tablespoon of olive oil in the frying pan. Pour in the potato mixture. Cook covered gently for 10 -12 minutes until the mixture is set.
  9. Slide out of the pan onto a chopping board and cut into wedges.
Tagged in: breakfast, dinner, Eggs, Lunch, Mediterranean, Passover, Peppers, Pesach, Picnic, Potatoes, Spanish, Tomatoes, Vegetarian