POTATO OMELETTE

POTATO OMELETTE:

INGREDIENTS:

125 ml olive oil
4 medium- size potatoes peeled and thinly sliced
6 eggs
1 onion, chopped
1 capsicum, chopped
Salt and freshly- ground black pepper
For onion and raisin salsa:
1 onion, sliced
1 cup raisins
1 tbsp butter
125 ml balsamic vinegar

METHOD:

• Heat 2 tbsp oil in a large frying pan and gently fry potatoes until almost soft.
• Add onion and capsicum. Cook until soft .Drain and set aside.
• In a bowl, beat eggs with salt and pepper. Add potato mixture and  mix well.
• Heat 2 tbsp oil in a frying pan, pour in egg mixture, shaking pan to prevent mixture sticking.Lower heat and cover with lid.
• After 10 minutes, turn the omelette and continue frying until it has set all the way through.Cut into wedges and serve with onion and raisin salsa.

To prepare salsa:Place all the ingredients in a saucepan. Simmer for about 20 minutes, stirring occasionally, until thick and syrupy.

NOTE: Serve with toasted garlic bread.