Ingredients
- 450g/1lb waxy potatoes
- salt and black pepper
- 1 red onion
- 1 garlic
- 1 red pepper
- 4 tablespoons olive oil
- 100g/4oz frozen peas
- 6 large eggs
- 50g/2oz Cheddar cheese
- 2 tablespoons fresh parsley, chopped
Method
- Peel and cube the potatoes. Cook in boiling, salted water for 5 minutes, or until tender. Drain. Meanwhile, peel and chop the onion and crush the garlic. Deseed and chop the pepper.
- Heat half the oil in a large frying pan. Fry the onion for 3 minutes. Add the garlic, red pepper and peas. Fry for 3 minutes, then transfer to a plate.
- Add the potatoes and cook for 8 minutes, stirring. Beat the eggs and add the cheese. Season. Return the onion mixture to the pan with the parsley. Reduce the heat and pour eggs evenly over the mixture.
- Heat the remaining oil in the pan. Cook the omelette over low heat for 10 minutes, or until eggs are set. Loosen the edges with a palette knife and turn out the omelette onto a plate. Serve hot or cold.
Notes
Shopping tip: The best waxy potatoes to buy are Estima, Nadine or Pink Fir Apple. Look for firm potatoes with unblemished skins. Variation: For a meaty variation, add some diced ham or thin-cut chopped bacon with the parsley in step 3. For a taste of the Mediterranean, add some spicy chorizo sausage. Serving tip: Serve the omelette hot or cold with a simple tomato and onion salad. Cold wedges are also ideal for picnics and packed lunches.