Spanish-ish Omelette

This is a good one for using up staples that happen to be in the fridge; I usually find myself with a pepper and some potatoes lying around, plus I rarely run out of onions and eggs. This is Spanish-ish because I also added mushrooms, I think the traditional is just peppers, potatoes and egg.

It's a pretty easy brunch to make too, good for a lazy Saturday morning when you can't be bothered to do anything fancy.

Firstly, put the potatoes on to boil; you don't want them fully cooked though, they need to stay a bit firm if possible. Then chop up an onion and a pepper, and in my case mushrooms too, beat some eggs in a bowl with salt, pepper and a little oregano and get a frying pan on to heat up with a little oil.


Fry the onions until they're soft, add in the peppers and mushrooms and cook until they're almost how you like them - still a bit al dente. Take the potatoes off the heat and slice them, then add them to the pan as well.


Finally, pour the egg over and make sure it goes in between all the spaces of the vegetables, then cook until you're pretty sure the base and sides are firm. Then stick the whole thing under the grill until cooked through. Turn upside down onto a place, slice, and serve with a tomato salad. Easy!