Potato Pepper Omelette

This is a delicious little omelette that helps you get your veggies in. Panfrying the potatoes first gives them a nice crisp texture on the outside, but soft and fluffy in the middle. I like to lay the peppers rings on the pan first so when you flip the omelette onto a plate, you can see the pretty colours.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 1-2 servings


*Parboil the potatoes first to speed up the cooking process. Cover with water in a microwave-safe bowl and heat on high for 6 minutes.


  1. Heat some oil in a large pan over medium-high heat. Cook potatoes until browned, then add onion and garlic. Add some salt and pepper. Cook until potatoes are crisp. Remove from heat.
  2. Heat some oil in a small pan over medium heat. Add pepper rings in single layer.
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  4. Whisk eggs. Add just a bit of them to the pepper rings to bind them together.
  5. Now add all the potatoes, onions, and garlic.
  6. Pour in the rest of the eggs. Use a spoon or spatula to wiggle the mixture around a bit so it all gets cooked evenly.
  7. When eggs are completely set, shut off heat. Put a plate on top of the pan and flip the omelette onto it. Sprinkle with chopped parsley.
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