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
Prep:10 mins
Serves 4
3 tbsp olive oil2 small red peppers, deseeded, halved and finely sliced2 medium potatoes, finely sliced8 eggs
STEP 1Heat 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 2Heat 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 3Turn 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.
