Information

Serves: 4

Preparation time:

Cooking time:

Ingredients

225g baby new potatoes, halved

4 eggs

75g chopped roasted peppers

3 spring onions finely sliced

75g grated Chedder Cheese

1 teaspoon butter

Drop of oil

Salt and pepper.

Spanish Omelette

1. Turn on the grill and let it heat up while you start off the omelette.
2. Cook the new potatoes in boiling water for 15 minutes, until cooked through, then drain.
3. Whisk the eggs in a bowl, add the peppers, spring onions and cheese, and season with salt and pepper, then add the cooked, drained potatoes.
4. Heat the butter and oil in a small, heavy-based frying pan, and, when hot, pour in the omelette mix and cook gently for 5 minutes.
5. By this time, the bottom of the omelette should be set and, rather than turn it, simply sit the pan under the grill for a few minutes to set the top
6. Turn the omelette upside-down onto a plate to let cool. As it cools the middle will carry on cooking
7. Once cool, slice into 4 large or 8 smaller wedges.

Serve will a salad or whatever you choose.