Spanish Omelette

Ingredients

2 – 3 oz green pepper (core and seeds removed)
Salt
2 oz butter
1lb potatoes (peeled and diced)
½ lb onions (diced)
4 eggs
4 tbspns. milk
Pepper
4 oz Scottish cheddar cheese (grated)
Chopped parsley

1. Chop green pepper into small pieces and cook for 5 minutes in boiling salted water. Drain.
2. Melt the butter in a large frying pan. Add the diced potatoes and onions and cook very slowly, turning them from time to time until almost cooked through.
3. Beat the eggs, milk, salt and pepper together with a fork.
4. Raise the heat under the frying pan, add the blanched green pepper and continue cooking until the vegetables are starting to brown.
5. Pour the omelette mixture over the vegetables stirring once or twice to allow it to spread evenly. Leave pan until the omelette starts to set and the underside is golden brown.
6. Preheat the grill.
7. Scatter grated cheese over the omelette and pop the pan under the grill until the cheese is bubbling and turning golden brown.
8. Sprinkle the top of the omelette with parsley, cut it into wedges and serve straight from the pan.

NB
A delicious and surprisingly filling lunch or dinner, almost any vegetable can be diced and cooked (stage 2). For a change try adding a mixture of chopped bacon, sweetcorn and carrots.