Everyday Super Food
By Jamie Oliver
40 mins
Not Too Tricky
serves 2
About the recipe
Eggs are the most brilliant source of protein – eating two gives us over a day’s worth of vitamin B12, helping us produce red blood cells. Plus, we get three of our 5-a-day here.
Recipe From
Ingredients
150g potatoes
olive oil
1 red onion
1 red pepper
1 yellow pepper
4 large free-range eggs
1 handful of frozen peas
2 large ripe tomatoes
½–1 fresh red chilli
1 lemon
2 handfuls of rocket
15g Parmesan cheese
optional: Tabasco chipotle sauce
Method
- Wash 150g of potatoes and chop into 1cm dice, then put into a 25cm non-stick frying pan on a medium heat with 1 tablespoon of oil and a good splash of water and toss well.
- Peel 1 red onion, deseed 1 red and 1 yellow pepper, chop both into 1cm dice as well, then toss into the pan. Cook gently for 15 minutes on a medium-low heat, or until softened and lightly golden, adding splashes of water if needed, and tossing regularly.
- Meanwhile, beat 4 eggs with a pinch of sea salt and black pepper for 2 minutes so they’re light and fluffy.
- Toss 1 handful of frozen peas into the pan, then pour in the egg mixture. Use a rubber spatula to thoroughly mix it all together and begin to cook the eggs, then push it out flat, cover with a lid and leave to cook through for 5 minutes, or until set on the top and golden on the bottom.
- While that cooks, halve 2 large ripe tomatoes and remove the cores, deseed ½–1 chilli (to your taste), place both in a blender with half the juice from 1 lemon and blitz until smooth, then taste and season to perfection.
- Loosen around the edge of the omelette with the spatula, then place a large plate or board over the pan and in one bold, careful movement, flip it over onto the plate or board.
- Dress 2 handfuls of rocket with the remaining lemon juice, pile in the centre, and finely grate over 15g of Parmesan. Serve the omelette warm with the salsa, and a shake of Tabasco chipotle sauce is nice too.
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