25 g diced potato
50 ml olive oil
100 g chopped onion
1/4 clove chopped garlic
10 g chopped green pimento
10 g diced tomato flesh
50 ml olive oil
100 g chopped onion
1/4 clove chopped garlic
10 g chopped green pimento
10 g diced tomato flesh
for the Omelette
3 beaten and seasoned eggs
15 g/ml butter or oil
melted butter
15 g/ml butter or oil
melted butter
method
1. Golden fry 25 g diced potato in 50 ml olive oil, drain, season and retain.
2. Lightly fry 100 g chopped onion, 1/4 clove chopped garlic, 10 g chopped green pimento and 10 g diced tomato flesh in the same pan.
3. Add to the beaten eggs and make into a flat omelette, slide onto a plate and serve.
2. Lightly fry 100 g chopped onion, 1/4 clove chopped garlic, 10 g chopped green pimento and 10 g diced tomato flesh in the same pan.
3. Add to the beaten eggs and make into a flat omelette, slide onto a plate and serve.
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