Spanish omelette with Peppadew peppers
Many women become anxious about eating eggs in pregnancy. If the eggs are well cooked they are perfectly safe to eat. This omelette is finished under the grill, ensuring the egg is thoroughly cooked.
Ingredients
- 1 medium potato, peeled and diced
- 1 tbsp olive oil
- 1 small red onion, halved then finely sliced
- 1 small red pepper, sliced
- 4 hot Peppadew peppers, sliced
- 4 large eggs
- 50g mature Cheddar cheese, grated
Method
Steam the potato pieces until nearly tender and drain. Heat the oil in a large non-stick frying pan and cook the onion over a gentle heat for 5-10 minutes until it is browned and soft.
Add in the red pepper and Peppadew peppers and cook for a few minutes, stirring well. Add the drained potatoes and stir into the vegetable mixture.
Meanwhile beat the eggs with some black pepper and two tablespoons of water. Pour the eggs over the vegetables and cook over a low heat without stirring. If you have a lid to cover the pan, it will speed up the cooking process slightly.
When the eggs are set (this may take 5 -10 minutes) sprinkle over the cheese and place under a preheated grill. Cook until the cheese is bubbling and brown.
Cut the omelette in half and serve with a green salad.