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Red pepper & potato omelette

Red pepper & potato omelette cut into slices

Red pepper & potato omelette

Name: Red pepper & potato omelette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 tbsp olive oil; 2 small red peppers deseeded, halved and finely sliced; 2 medium potatoes finely sliced; 8 eggs

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.4 ratingsRate

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Eat this red pepper and potato omelette warm or cold. We’ve gone with child-friendly peppers and potatoes, but a finely sliced onion can also bulk this out

Gluten-free

Low calorie

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
2 small red peppers

deseeded, halved and finely sliced
2 medium potatoes

finely sliced
8 eggs

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Nutrition: Per serving

kcal313

low
fat18g
saturates4g
carbs20g
sugars4g
fibre4g
protein16g
salt0.5g

Method

step 1

Heat 2 tbsp oil in a medium non-stick frying pan over a medium-low heat and cook the peppers and potatoes for 10 mins until softened – if the pan has a lid, cover it to speed things up. Meanwhile, beat the eggs in a large bowl with some seasoning. When the potatoes and peppers are cooked, tip them into the eggs and stir to combine – the heat from the veg will start to cook the eggs.
step 2

Heat the grill to high. Heat the rest of the oil in the pan over a medium heat, tip in the egg and veg mixture, and cook, stirring occasionally with a spatula and drawing the edges into the middle, until nearly set, about 5-6 mins. Slide the pan under the grill for a few minutes to just set the top, then slide the omelette onto a plate. Flip it back into the pan and finish cooking the omelette on the underside for another few minutes, being careful not to burn it.
step 3

Turn the omelette out onto a board and leave to cool. Serve in wedges in a lunchbox, or slice and stuff into a baguette or crusty roll.

Recipe from Good Food magazine, January 2023

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A star rating of 4.8 out of 5.4 ratings

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