Roast Pepper Spanish Omelette - Recipe

Roast Pepper Spanish Omelette


200g baby new potatoes, thinly sliced
1 tbsp olive oil
1 onion, finely sliced
6 medium eggs
150g Cooks & Co Roasted Red Pepper Strips, drained
50g Cooks & Co Semi-dried Tomatoes, roughly chopped
1 tbsp chopped parsley

Preparation Time: 10 mins
Cooking Time: 10 mins
Serves: 4

Roast Pepper Spanish Omelette

Preparation Method

Preheat the oven to 240oC, gas mark 9.

1. Cook the potatoes in boiling water for 5-6 minutes until just tender, drain.

2. Heat the oil in a 20cm frying pan and fry the onion for 5 minutes, add the potatoes and cook for a further 3 minutes, season.

3. Beat the eggs and mix in the peppers, tomatoes and parsley, season and pour into the pan. Cook on a low heat for 5-8 minutes until set round the edges.  Place under a preheated grill for 5 minutes to set. Allow to cool slightly before removing from the pan.

Cooks tip
Great served warm or cold for picnics. Add a few Jalapenos for extra heat.



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