|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 centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
Spiralized Potato Recipe with Wrapped Cod with Herbs
This simple recipe is ideal to impress your guests with this delicious herby cod dish, which is ready in under half an hour! Quick and easily done, just in time for dinner.
Greek potato and chicken parcels with pomegranate, spinach and sumac
Get your Greek on with these yummy Potato and Chicken filo Parcels. Generously filled with spinach and spiced with sumac, this dish is set to be a party sensation!
Sprinkle with natural yogurt and pomegranate seeds for that extra-special finish.
Add some delightful flavours and textures to your salad with crème fraiche, beetroot, and new potatoes.
This campaign was originally produced in the framework of a programme co-financed by the European Union