About this recipe:This omelette is delicious and can be eaten hot or at room temperature. It is a very versatile recipe, as almost anything can be added to it – a handy way of using left over food. Serve with toasted bread and sliced tomatoes and/or a leafy salad for a hearty, healthy breakfast.
500 g potatoes, scrubbed and cut into ½ inch cubes
225 g baby spinach leaves, trimmed of any large stalks
1 tbsp extra virgin olive oil
1 red capsicum, quartered lengthways, seeded and thinly sliced
Cook the potatoes in a pot of boiling water for 7-8 minutes or until tender. Steam the spinach for 5 minutes or until it wilts. Drain the potatoes. Press the spinach with the back of a spoon to extract excess moisture, then chop.
Heat the oil in a non-stick frying pan that is about 10 inches in diameter. Add the capsicum slices and fry over a moderate heat for 2 minutes. Stir in the potatoes and spring onions and continue cooking for 2 minutes.
Beat the eggs in a large bowl, season with salt and pepper and mix in the spinach. With a draining spoon, remove about half of the vegetables from the pan and add to the egg mixture, leaving the oil in the pan. Stir the egg and vegetables briefly to mix, then pour into the frying pan. Cover and cook, without stirring, for about 6 minutes or until the omelette is cooked but soft on top. Sprinkle with parmesan. Cook another 2-3 minutes till the omelette is cooked all the way. Cut into quarters. Serve.