Spanish Omelette

Source Rhodes Food Group
Serves: 4-6

Ingredients
1 can Rhodes Country Kitchen Tomato, Onion and Garlic
400g new potatoes, cooked and sliced (about 1cm)
125g bacon or chorizo sausage, chopped
1 red, yellow or green pepper, sliced
90g chedder cheese, grated
handful of chopped parsley
6 large free-range eggs
1 tbsp (15ml) olive oil
1 onion, chopped

Method
Preheat oven to 180C
Heat olive oil in frying pan and saute onions and pepper for about 5 min. until soft.
Add chopped bacon or chorizo sausage and fry for 3 min.
Add sliced potatoes.
Whisk eggs and chopped parsley in a bowl until fluffy and season with salt and pepper.
Add egg mixture to the tomato and potatoes and fold through.
Sprinkle grated cheese evenly on top.
Place the whole pan (if it is oven proof) into the preheated oven, or empty the ingredients into a greased ovenproof casserole dish and bake for 20 min. until the omelette is golden brown and firmly set.
Slice and serve warm as a delicious brunch dish or serve cold with a green salad nd crusty bread for lunch or an easy supper. Also great to fill lunch boxes or pack into a picnic basket.

My Notes
I put the mixture into a greased microwave oven safe dish and cooked it on high for 10 minutes instead of using the oven and it came out just fine.