Ingredients

• 450g/1lb waxy potatoes, peeled and cubed
• 1 red onion, peeled and chopped
• 1 clove garlic, crushed
• 1 red pepper, deseeded and chopped
• 4 tablespoons olive oil
• 100g/4oz frozen peas
• 6 large eggs, beaten
• 50g/2oz Cheddar cheese
• 2 tablespoons fresh parsley, chopped
•   salt and black pepper

Method

1. Peel and cube the potatoes. Cook in boiling, salted water for 5 minutes, or until tender. Drain.
2. Meanwhile, peel and chop the onion and crush the garlic. Deseed and chop the pepper.
3. 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.
4. Heat the remaining oil in the pan. Add the potatoes and cook for 8 minutes, stirring.
5. 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.
6. Cook the omelette over low heat for 10 minutes, or until eggs are set.
7. Loosen the edges with a palette knife and turn out the omelette onto a plate. Serve hot or cold.

Notes