Sephardic Omelette

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  • 450g waxy potatoes (I found Desiree to be the best)
  • Salt and black pepper
  • 1 red onion
  • 1 clove garlic
  • 1 red capsicum
  • 4 tablespoons olive oil
  • 100g frozen peas
  • 6 large eggs
  • 50g Cheddar cheese
  • 2 tablespoons chopped fresh parsley


  1. Peel and cube the potatoes. Cook in boiling, salted water for five minutes or until tender. Drain.
  2. Meanwhile peel and chop the onion and crush the garlic.
  3. Deseed and chop the capsicum.
  4. Heat half the olive oil in a large frying pan. Fry the onion for three minutes.
  5. Add the garlic, red capsicum and peas. Fry for three minutes, then transfer to a plate.
  6. Heat the remaining oil in the pan. Add the potatoes and cook for eight minutes, stirring.
  7. Beat the eggs and add the cheese. Season.
  8. Return the onion mixture to the pan with the parsley.
  9. Reduce the heat and pour eggs evenly over the mixture.
  10. Cook the omelette over low heat for 10 minutes, or until eggs are set.
  11. Loosen the edges with a spatula and turn out the omelette onto a plate.
  12. Serve hot or cold.

Shared with by Lior, Israel, 3-25-02 newsletter.

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