Devonian Spanish Omelette

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

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

Europe
United Kingdom
Main course
Gluten-free
Vegetarian
Summer

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