Pepperoncini frittata/Spanish omelette

This is a Spanish recipe and I am going to use a slightly healthier method. The original recipe requires loads of oil to fry the potatoes but in these recipes, we will sauté the potatoes instead. 

INGREDIENTS

Recipe for 8 people

• 1 or 2 tbsp oil
• 1 each of red, yellow and green pepper
• 1 onion, sliced
• 12 free-range or organic eggs
• Low-fat cheese
• Thyme or parsley
• Carrots
• Sausage, Ham or smoked turkey (finely chopped)
• Potatoes (thinly diced)
• Stock cubes
• Dressed salad and tortilla wrap to serve

Method

Heat the oil in a frying pan and sauté the potatoes until it becomes cooked.  Add all the vegetables and sauté as well.

1. Add a tiny bit if stock cube to taste
   Whisk whole eggs together and add the vegetable, ham or smoked turkey
2. Pour the mixture into the pan, shake evenly to spread then cook gently for 5 minutes and on low heat. Add low-fat cheese on top  of the omelette 
   Use a cover of a pot to flip through to the other side of the egg. After a minute, flip back

Serve with warmed tortilla wrap and salad

Not the real omelette in the picture