This Spanish Style Omelette is chock full of roasted vegetables to bring great flavour to a very easy meal.

My recipe takes a bit more time than most due to roasting the vegetables prior to adding them to the omelette, however you could speed it up by frying down the vegetables instead. The omelette does well being stored in the fridge and reheated when wanted so could make a great workday lunch if you made it on a Sunday.

INGREDIENTS

2 and 1/2 Peppers

2 Red Onions

1 Teaspoon Paprika

1 Teaspoon Oregano

8 Small Potatoes

8 Large Eggs

1 Teaspoon Salt

1 Teaspoon Cracked Black Pepper

1 Teaspoon Paprika

METHOD

Preheat the oven to 200°C.

Dice the peppers and onions, add to a baking tray with the oregano and paprika.

Drizzle oil over the vegetables, toss everything together.

Place the tray in the oven for approximately 45 minutes.

While the vegetables are roasting, add water to a large pan and boil the potatoes until soft.

Drain off the potatoes and slice into half centimetre rings.

Make up your egg mixture by cracking 8 large eggs into a bowl. Add a teaspoon salt, a teaspoon black pepper and a teaspoon paprika to the eggs. Mix it all together.

Take the vegetables out of the oven.

In an ovenproof pan start to assemble the omelette by doing a layer of potatoes, a layer of vegetables then some of the egg mixture.

Using a fork jiggle the egg mixture through the vegetable and potato layers.

Repeat until the potatoes, vegetables and egg mixture is used up.

Add a some baking paper to the top of the omelette to prevent it from burning and place the pan in the oven for 25 to 30 minutes depending upon how deep your dish is.

Take the omelette out of the oven, slice into wedges and serve hot or cold.

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