The ultimate comfort food which clears out the fridge too, try our best Spanish omelette recipe with red onion, red pepper and new potatoes. Serve with a rocket salad

Spanish pepper and potato omelette
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Ingredients
  1. new potatoes 200g, sliced
  2. red onion 1 small, cut into thin wedges
  3. red pepper ½, sliced
  4. eggs 4, beaten
  5. basil ½ small bunch, shredded
  6. watercress, rocket or spinach salad ½ small bag, to serve
Instructions
  1. STEP 1
  2. Boil the potato slices until just tender, about 4-5 minutes.Cook the onions and pepper in a small deep frying pan in 1 tbsp olive oil until softened. Add the potatoes and cook for a minute. Season well, pour in the eggs and stir in the basil. Cook until set on the bottom then finish under a preheated grill. Cut into wedges and serve with the salad.
Adapted from olivemagazine.com
Adapted from olivemagazine.com
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