Spanish-Style Potato and Red Pepper Omelette
This twist on the traditional Spanish omelette adds tomatoes, which are rich in numerous nutrients such as the antioxidtant lycopene.
If you have some omelette left over the next day, cut into pieces and make a traditional Spanish sandwhich with mini wholegrain baguettes.
Rinse the potatoes and cook for about 20 minutes in boiling salted water. Drain, cool, peel and cut into bite-size pieces. Preheat the oven to 350°F. Rinse the bell pepper, cut in half, remove the seeds and cut into strips. Rinse the tomatoes, remove the stems and cut into wedges. Peel and finely chop the onions and garlic.
Heat the olive oil in a pan. Fry the potatoes, stirring occasionally, over medium heat for about 5 minutes. Add the diced peppers, onions and garlic. Season with salt and pepper and fry for another 2 minutes. Gently stir in the tomatoes. Mix the eggs and milk, season with salt and pepper and pour into the pan. Gently tilt the pan to evenly distribute the egg mixture. Bake in the preheated oven for about 15 minutes. Garnish with thyme and parmesan and serve cut into pieces.