Summery vegetable omelette

Name: summery vegetable omelette
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 500 g baby potatoes; 2 el traditional olive oil; 1 Red pepper; el mild paprika; 689 g peas in pot leaked out; 6 medium sized egg

Delicious omelet with baby potatoes, red peppers and peas. Perfect for a summer evening outside.

Ingredients

Directions

Halve the potatoes. Heat the oil in a frying pan and fry the chopped potatoes for 8-10 minutes on a low heat, but occasionally scoop them. In the meantime, cut the bell pepper into cubes. After 5 minutes, add the paprika, paprika powder and peas.
Beat the eggs in a bowl, season with salt and pepper. Pour the egg mixture over the potato mixture and put the lid on the pan. Fry the omelette over medium heat for 10-15 minutes, until the top is dry and light brown.
Remove the pan from the heat, let the omelet in the pan cool for 10-15 minutes until lukewarm. Cut the omelette into points and place them on the plates.