Spanish Omelette

Ingredients

• 450g baby new potatoes, halved
• 4 eggs
• 75g chopped caramelized or flame-roasted peppers from a jar
• 3 spring onions, finely sliced
• 75 grated Manchego or Cheddar cheese
• 1 tsp butter
• drop of oil
• salt and pepper to taste

Method

1. Cook the potatoes in boiling water for 15 mins, until cooked through, then drain.
2. Heat up the grill.
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 mins.
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. Don’t worry if it feels a little wobbly in the middle, as it will carry on cooking as it cools.
7. Once cool, slice into 4 large wedges.