Spanish omelette


500g Charlotte potatoes
knob of butter
2 small onions, finely sliced
1 red pepper, finely chopped
8-9 eggs
1 x 25g pack chives

Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly 1/2 cm slices. Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 – 15 until starting to go brown, add the peppers and cook for a further 5 mins.

Put the potatoes in a saucepan, cover with boiling water and simmer gently for around 8 – 10 mins until just cooked through and drain well.

Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.

Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath – you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Cook for a further minute or two and serve with a side salad.


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