Spanish Omelette with Rosemary

Ingredients

• 1 Tbsp butter or oil
• 1/2 red onion, diced
• 1/2 large or 1 small green capsicum, diced
• 2 cooked potatoes, diced
• 2 tsp Gregg's Rubbed Rosemary
• 6 eggs
• 1/4 cup water
• 1/2 tsp Gregg's Whole Black Peppercorns, freshly ground
• 1/2 cup grated cheese
• 2 Tbsp chopped, fresh parsley

Method

Preheat the grill to 225°C.

Heat the butter or oil in an oven-proof frying pan over low heat. Add the onion and capsicum and cook without browning until the onion is soft. Add the cooked potatoes and Gregg's Rosemary. Cook for a further 2 to 3 minutes or until the potatoes are golden.

Beat the eggs with the water and freshly ground Gregg's Black Peppercorns. Add the egg mixture to the pan. Cook the omelette, using a spatula to gently pull the omelette from the sides of the pan to allow the raw egg to run down to cook. When the base is firm, grill until the egg is firm and cooked. Sprinkle the grated cheese on top and grill until the cheese has melted.

Sprinkle with chopped parsley before serving.