Spanish omlette

Spanish omlette

Serves 4

2 tbs olive oil
1 large onion-sliced
8oz (225g) new potatoes-boiled and thinly sliced
4oz (1100g) spicy sausage
1 green pepper-sliced
4 eggs-size 3
1 tbs season all
¼ coarse ground black pepper
1 tsp marjoram
4 sun dried tomatoes-chopped
2oz (50g) mature chedder cheese-grated

Heat the oil in a large frying pan and fry the onion potato and spicy sausage until brown. Add the green pepper and fry for a further 5 minutes. Beat the eggs together with the season all, pepper and MARJORAM and stir in the sun dried tomatoes. Pour into the pan. Cook over a low heat untill the mixture is almost set and is brown underneath. Sprinkle with the cheese and place under a hot grill untill golden.

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