|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
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
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This campaign was originally produced in the framework of a programme co-financed by the European Union