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Spanish potato, anchovy & capsicum 'omelette'

Method

  • Preheat oven to 200°C fan forced (220°C normal). 
  • Cook the potatoes in boiling water for about 8 mins until almost tender. Drain well, set aside to cool and then slice. 
  • Heat a little oil in a large heavy-bottomed pan (that can go into the oven) and gently sauté the garlic, capsicums, potatoes and anchovies until fairly tender, stirring now and again. 
  • Whisk the eggs with the cream, a little salt, plenty of ground pepper and the basil until well incorporated. 
  • Pour the egg mixture into the pan and cook until almost set, bringing in the outside curds as you do so. Then put the pan into the oven and cook for about 10-15 mins. 
  • Cut the omelette into wedges and serve with a simple salad on the side.

Ingredients

  • 6 chats (baby potatoes), peeled
  • extra virgin olive oil
  • 1 garlic clove, crushed
  • ½ each yellow, red & green capsicum, cored, seeded & sliced
  • 4-6 anchovies, chopped (optional)
  • 10 large eggs
  • a good splash of cream
  • sea salt & freshly ground pepper
  • 2 tbsp shredded fresh basil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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