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Spanish omelette with bell peppers and potato

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Spanish omelette with bell peppers and potato

 

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INGREDIENTS 

  • 1 medium boiled potato, sliced  
  • 1 medium red bell pepper, sliced
  • 1 yellow onion, sliced
  • 5 free range, organic eggs
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt 
  • 1/2 teaspoon white pepper
  • 1 teaspoon dry mint
  • Salad greens 
  • 3 cherry tomato, sliced

 

DIRECTIONS

  1. Boil the potatoes in a little salt until they are just softening (don't overcook them). Drain and set to one side to cool, then cut into thick slices.
  2. Heat the oil in a frying pan  Add the peppers and fry for a couple of minutes. Next, add the onions and cook until the vegetables are nice and soft. Add the potatoes and continue to cook for a further three minutes or so covered.
  3. Beat the eggs in a bowl and season with salt pepper and dry mint. Pour over the vegetables, cover with a lid and cook on medium heat for 3 to 5 minutes until the eggs cooked thoroughly.
  4. Remove, plate and garnish with salad green and cherry tomatoes.

 

 

** Optional Ingredients ( hot chili pepper, fresh parsley )  

 

Enjoy!!

 

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