Monday, 1 October 2012
250g new potatoes
1 red capsicum, seeds rmoved and diced
1 small bunch spring onions, chopped
2 tbsp extra-virgin olive oil
3 tbsp chopped flatleaf parsley
salt and black pepper
Scrape the potatoes or leave the skins on, if you prefer. Cut them into thin slices.
Heat the oil in a large frying pan, add the potatoes and red capsicum and fry gently, partially covered, stirring occasionally until the potatoes and capsicums are softened. Set aside.
Beat the eggs separately, then stir into the potatoes and capsicum, spring onion, parsley and plenty of salt and pepper.
Heat a little of the strained oil in a smaller pan. Tip everything into the pan and cook on a moderate heat.
When almost set, invert on a plate and slide back into the pan and cook a few more minutes.
Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the shape.
Slide on to a plate and cool for 10 minutes before serving.