8 medium eggs

10 new potatoes, sliced ½cm thick

1 medium red pepper, finely chopped

2 small onions, finely sliced

1 tsp olive oil 


  1. Heat the oil in a medium frying pan (that can go under the grill) over a low heat and cook the onions gently until they start to go brown, add the peppers and cook for a further 5mins.
  2. Put the potatoes in a separate pan and cover with boiling water, simmer gently for 8-10mins until just cooked through and drain well.
  3. Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. At this point you can add some fresh herbs or a little grated cheese.
  4. Heat the grill. Add the potatoes to the frying pan and pour over the egg mixture.
  5. Cook for 15mins until almost set and golden-brown underneath - you can use a fish slice to lift the omelette up and check.
  6. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two.

Tip: Serve with a side salad