Ingredients
- 2 tbsp olive oil
- 1 small potato, thinly sliced
- 1 onion, sliced
- ½ red pepper, seeded and sliced
- 1 garlic clove, crushed
- 2-3 tbsp fresh parsley, chopped
- 4 eggs, beaten
- seasoning
Method
- Heat the olive oil in a non-stick frying pan and fry the potato slices in a single layer over a gentle heat for 7-10 minutes on each side, or until they are golden.
- Add the onion, red pepper and garlic. Cook gently for 5-7 minutes, or until the pepper has softened.
- Add the parsley to the beaten eggs, season to taste and pour evenly over the vegetables. Cook for about 5 minutes, or until golden underneath.
- Grill the top of the tortilla for 3-5 minutes, or until it is cooked through and set. Cut into chunky wedges and serve hot or cold.
Notes
Many vegetarians eat eggs, and not simply because they are a very versatile food. They are a good source of protein, and just four eggs can be turned into a nutritious meal for two. This omelette is served flat, not folded over in the pan, and it tastes delicious with a lightly dressed leafy salad.