INGREDIENTS:
- 3 tbsp
vegetable oil
- 1 large
onion, sliced.
- 1 green
pepper, sliced.
- 1 large
potato, cubed.
- 3 tomatoes,
coarsely chopped.
- 6 eggs.
- Seasoning
to taste.
- Parsley
to garnish
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METHOD:
-
Heat
most of the oil in a large pan. Add the onion and pepper,
then the potato.
-
Sauté
the vegetables briefly, then cover the pan and cook gently
for 10 minutes more.
-
Add
the tomatoes to the pan, cooking just long enough to heat
through. Remove the vegetables from the pan and set aside
somewhere warm.
-
Wipe
the pan clean, or use a fresh one. Heat the remaining
oil.
-
Beat
the eggs, add the seasoning and blend with the vegetables.
Pour into the pan.
-
Allow
to set lightly on the bottom, then loosen the sides of
the Omelette and tilt the pan so that the mixture flows
underneath. You may, if liked , put the Omelette under
the grill for a minute or two to set the top. Serve flat,
cur into wedges. Sprinkle with parsley.
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