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.

Recipe: Potato Pepper Omelette

attosa
Diamond Post Medal for All Time! 1,246 Posts

May 18, 2020

Potato Pepper Omelette on plate 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

Ingredients:

2 cups potatoes, chopped, parboiled* and drained
1/4 cup onion, chopped
2 cloves minced garlic
1 or 2 mini peppers, sliced into rings
2 eggs
salt and pepper to taste
chopped parsley to serve

*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.

Steps:

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.

Heat some oil in a small pan over medium heat. Add pepper rings in single layer.

Whisk eggs. Add just a bit of them to the pepper rings to bind them together.

Now add all the potatoes, onions, and garlic.

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.

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.

Pin it!