The latest in our series of midweek meals from Cooks&Co is this roast pepper and sundried tomato Spanish omelette. It’s great served warm or cold for picnics, and if you want to spice it up a bit you can add some Jalapenos for extra heat.
For omelettes, the fresher the eggs the better, but up to two weeks old is fine. Just break the eggs carefully into a bowl and season with salt and freshly milled pepper. Blend the egg yolks and whites with a large fork – the number one rule is not to over-mix – no beating or whisking.
Remember that an omelette will go on cooking even on the plate, so you should serve it immediately. Some cooks suggest that for this reason it is important to have some liquid egg left before you start folding, but if you have left too much, leave the omelette to set on the plate for a moment before eating.
See also: Midweek Meal: Herby Goat Cheese and Porcini Risotto
Prep: 10 minutes
Cook: 10 minutes
Serves 4
INGREDIENTS
- 200g baby new potatoes, thinly sliced
- 1 tbsp olive oil
- 1 onion, finely sliced
- 6 medium eggs
- 150g Cooks&Co Roasted Red Pepper Strips, drained
- 50g Cooks&Co Semi-dried Tomatoes, roughly chopped
- 1 tbsp chopped parsley
METHOD
- Cook the potatoes in boiling water for 5-6 minutes until just tender, drain.
- Heat the oil in a 20cm frying pan and fry the onion for 5 minutes, add the potatoes and cook for a further 3 minutes, season.
- Beat the eggs and mix in the peppers, tomatoes and parsley, season and pour into the pan. Cook on a low heat for 5-8 minutes until set round the edges. Place under a preheated grill for 5 minutes to set.
- Allow to cool slightly before removing the omelette from the pan.
