Name: Devonian Spanish Omelette
Yield: Serves 6–8
Cuisine: United Kingdom
Ingredients: 75g (3oz) coarsely grated cheese or 50g (2oz) grated Parmesan cheese; Salt and black pepper; 1 large red pepper; 1 large yellow pepper; 375g (12oz) onions; 2 small garlic cloves; 2 tablespoons olive oil; 25g (1oz) butter; 2 handfuls of fresh mixed herbs, including dill, chopped roughly; 10 large eggs (size 1); 10 sun-dried tomatoes, sliced thinly; 300g (10oz) firm-textured potatoes, boiled and cubed

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

Every summer, we have a picnic beside the River Dart in Devon, and we always have this thick Spanish omelette, packed with good things. Served either warm or cold, it is always delicious.

Ingredients

1 large red pepper
1 large yellow pepper
375g (12

Method

Cut open the red and yellow peppers lengthways and remove the seeds and stem. Slice the onions finely. Chop the garlic finely. Put the olive oil and butter into a large, deep, heavy-based frying pan – about 25cm (10 inches

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Ingredients

Method

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