Potato and Vegetable Omelet (Bulgarian Style)

Ingredients

• 4 ounces frozen peas
• 1 medium red pepper, diced
• 2 tablespoons chopped fresh parsley
• 1 1/2 lbs potatoes (about 3 medium-sized)
• 6 large eggs
• 2 ounces dairy-free cheese alternative, grated
• 1 medium red onion, chopped
• 2-4 tablespoons olive oil
• 1 garlic clove, crushed
• Salt and black pepper

Method

1. Peel and cut the potatoes into 1/2 - 3/4 inch cubes. Cook in boiling, salted water for 5 minutes or until tender. Drain.5 min timer
2. While the potatoes are cooking, chop the onions and peppers, and crush the garlic.
3. Heat half of the oil in a large frying pan, add the onions and garlic, and cook for 4 minutes. Then, add the red pepper and peas, and cook for 3 minutes. Transfer to a plate.4 min timer
4. Heat the remaining oil in the pan, add the potatoes, and cook for 8 minutes, stirring occasionally. Add the onion mixture and sprinkle the parsley, mixing well with the potatoes.8 min timer
5. In a separate bowl, beat the eggs, add the dairy-free cheese, and season with salt and pepper to taste.
6. Pour the egg mixture evenly over the potato and vegetable mixture in the pan. Reduce the heat and cook for about 10 minutes or until the eggs are set.10 min timer
7. Serve the omelette hot or at room temperature.