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Sweet pepper omelette
Serves 4-6 Starters and mains
Ingredients
- 6tbsp olive oil
- 900g red and yellow peppers, cut into strips
- 3 garlic cloves, sliced
- 2tbsp white wine vinegar
- 12 eggs
To serve
- salad
Method
Heat 5tbsp of the oil in a 25cm frying pan and fry the pepper strips, stirring from time to time, until the edges of the strips are caramelised, about 10 minutes. Add the garlic and fry gently until it is cooked but not burnt. Add the vinegar and cook until evaporated. Remove from the heat, leaving the peppers in the pan.
Beat the eggs in a bowl and season with salt and pepper.
Return the frying pan with peppers to the heat, add the remaining oil and pour in the egg mixture. Cook, stirring a little with a spatula, until there is a crust on one side, about 5 minutes. With the help of a large plate or the lid of a large saucepan, invert the omelette. Slide it back on to the frying pan, crust-side up. Cook for a further 5 minutes, until the other side has browned. Cut into wedges and serve hot or cold with salad.
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