500g waxy potatoes, such as Charlotte
knob of lactose/dairy free butter
1 red capisucm/pepper, finely chopped
1 x 25g pack chives
Serves - 4
Finely slice the capsicum, removing the seeds. Cut the potatoes into roughly ½ cm slices.
Heat a knob of lactose/dairy free butter in a medium (about 24cm) frying pan then add the capsicum and cook for a further 5 mins.
Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften.
If you don’t have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.
Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.
Heat the grill. Add a little more butter to the frying pan and add the potatoes.
Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check.
Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.
Recipe adapted from: Good Food