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Pepper & potato omelette: Easy, delicious, and perfect for breakfast, lunch, or dinner!


For this omelette recipe, you will need:

  • 3 tbsp of olive oil
  • 2 small, red peppers – deseeded, halved, and finely sliced
  • 2 medium-sized potatoes – finely sliced
  • 8 eggs


Begin by heating 2 tbsp of olive oil in a medium-sized, non-stick frying pan over a medium-low heat. Add the finely sliced potatoes and peppers and cook for around 10 minutes, or until they are softened. If your frying pan has a lid, cover it to speed things up. While the vegetables are cooking, beat the eggs in a large mixing bowl with some seasoning. Once the potatoes and peppers have finished cooking, add them to the egg mixture and stir to combine. The heat from the vegetables will start to cook the eggs.

Heat the grill to high. In the same frying pan, heat the rest of the olive oil over a medium heat. Add the combined egg and vegetable mixture to the frying pan and cook for around 5-6 minutes while occasionally stirring the mixture with a spatula and drawing the edges into the middle of the pan. Once the mixture is nearly set, slide the frying pan under the grill for a few minutes to just set the top. Slide the omelette onto a plate, flip it back into the frying pan, and continue cooking the omelette on the underside for a few more minutes – be careful not to burn it.

Turn the omelette out onto a board and leave it to cool. Serve it in wedges in a lunchbox, or slice and stuff the omelette into a baguette or crusty roll.