• 10servings
  • 60minutes

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Nutrition Info . . .

VitaminsH, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 medium (800g) potatoes

  2. 1 large (200g) brown onion, sliced thinly

  3. Olive oil for shallow-frying

  4. 2 medium (400g) red capsicums

  5. 6 eggs, beaten lightly

  6. 2 teaspoons sea salt

Instructions Jump to Ingredients ↑

  1. Peel potatoes and slice thinly; pat dry with absorbent paper. Shallow-fry the potato and onion in hot oil in batches, until browned lightly; drain on absorbent paper.

  2. Quarter capsicums, remove and discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes, peel away skin; slice capsicum thinly.

  3. Combine potato, onion, capsicum, eggs and salt in a large bowl.

  4. Heat an oiled 26cm non-stick frying pan; pour in potato mixture, press down firmly. Cook, uncovered, over a low heat for about 8 minutes or until the base of the omelette is browned.

  5. Cover the pan handle with foil and place the omelette under a hot grill until browned and set.

  6. Invert onto board or serving plate and stand for 10 minutes before cutting into wedges.

  7. Not suitable to freeze.

  8. Not suitable to microwave.


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