Farmhouse potato omelette
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A hearty, rustic omelette made with Mediterranean olives and dry white wine
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Prep time: 10 mins
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Cooking time: 30 mins
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Serves: 4
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Costs: Cheap as chips
Ingredients
- 4 tbsp olive oil
- 750g new potatoes, scrubbed and sliced
- 1 large red pepper, deseeded and sliced
- 2 cloves garlic, crushed
- 2 tbsp dry white wine
- 6 large eggs
- Salt and pepper
Method
- Heat the oil in a large non-stick frying pan.
- Add the potatoes, pepper and garlic and saute for 10 minutes turning occasionally.
- Add the wine and continue to cook over a medium heat turning occasionally for a further 10 minutes or until potatoes are tender.
- Whisk the eggs in a large bowl then using a slotted spoon transfer the potato mixture to the eggs and season.
- Add a little extra oil to frying pan if necessary. When hot add the potato and eggs mixture.
- Cook over a low heat for 10-15 minutes or until the mixture is almost set.
- Using a large dinner plate carefully turn the omelette over and cook on the other side for a further 2-3 minutes, or simply place the frying pan under a preheated grill until lightly golden.
- Serve hot or cold with salad.
Nutritional information per portion
- Calories 381(kcal)
- Fat 21.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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