Spanish Omelet

• 8 ounces baby new potatoes, halved
• 4 eggs
• 12 cup grated manchego cheese or 12 cup cheddar cheese
• 13 cup chopped roasted red peppers from a jar
• 3 scallions, finely sliced
• salt and pepper
• 1 teaspoon butter
• 1 drop oil

1. Turn on the broiler and let it heat up while you start off the omelette.
2. Cook the new potatoes in boiling water for 15 minutes until cooked through, then drain.
3. Whisk the eggs in a bowl and then add the cheese, pepper, and scallions and season with salt and pepper.
4. Heat the butter and oil in a small (broiler safe) skillet, and once hot pour in the omelette mix and cook gently for 5 minutes.
5. By this time, the bottom of the omelette should be set and rather than turn it, simply sit the skillet under the broiler for a few minutes to set the top.
6. Turn the omelette upside down onto a plate to let cool.
7. Dont worry if it feels a little wibbly-wobbly in the middle, as it will carry on cooking as it cools.
8. Once cool, slice into 4 large or 8 smaller wedges.

baby new potatoes, eggs, manchego cheese, red peppers, scallions, salt, butter, drop oil

Taken from www.food.com/recipe/spanish-omelet-452541 (may not work)