|Energy (Kcal) 401|
|Saturated Fat 5g||16.7%|
|Total Sugars 4.3g|
Heat the oil in a large non-stick frying pan.
Add the potatoes, pepper and garlic and saute for 10 minutes turning occasionally.
Add the wine and continue to cook over a medium heat turning occasionally for a further 10 minutes or until potatoes are tender.
Whisk the eggs in a large bowl then using a slotted spoon transfer the potato mixture to the eggs and season.
Add a little extra oil to frying pan if necessary. When hot add the potato and eggs mixture.
Cook over a low heat for 10-15 minutes or until the mixture is almost set.
Using a large dinner plate carefully turn the omelette over and cook on the other side for a further 2-3 minutes, or simply place the frying pan under a preheated grill until lightly golden.
Serve hot or cold with salad.
4 tbsp olive oil
750g Salad potatoes, scrubbed and sliced
1 large red pepper, deseeded and sliced
2 cloves garlic, crushed
2 tbsp dry white wine
6 large eggs
Salt and pepper
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A fantastic consistency runs through this frittata which is animated and littered with soft potato and crunchy flavoursome red pepper. Discover the easy method guaranteeing excellent results.
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
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This campaign was originally produced in the framework of a programme co-financed by the European Union