Ingredients to serve 4:
450 g potatoes
salt and black pepper
1 red onion
1 clove garlic
4 tbsp olive oil
100 g frozen peas
6 large eggs
50 g mild cheddar cheese
2 tbsp chopped fresh parsley
How to cook:
Peel and cut the potatoes in cubes. Cook in boiling, salted water for 5 minutes or until tender. Drain. Meanwhile, peel and chop the onion and crush the garlic, deseed and chop the pepper.
Heat half the oil in a large frying pan, add the onions and fry for 4 minutes, add the red pepper and peas, cook for 3 minutes then transfer to a plate.
Heat the remaining oild in the pan, add the potatoes and cook for 8 minutes stirring, add the onion mixture, sprinkle the parsley, and mix well with the potatoes.
Beat the eggs, mix with the cheese and season. Pour over the mxture evenly. Reduce the heat and cook for about 10 minutes or until the eggs are set. Loosen the edges with a palette knife and turn out the omelette onto a plate.
You can serve it hot or cold. Delicious with garlic bread and green or tomato salad.
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