Roasted Vegetable Omelette

• 1/2 Dutch red pepper roasted
• 1/2 eggplant roasted
• 1 medium potato
• 1/2 onion
• 5 eggs
• salt
• extra-virgin olive oil
• 1 loaf bread
• sliced tomatoes
• anchovies

1. Both the red pepper and eggplant must be precooked, or, if needed, roast in the oven at 180u0b0C (approximately 350u0b0F) for 1 hour.
2. Finely dice onion and cut potato into thin slices.
3. Season lightly with salt, and fry in a well-oiled skillet over very low heat so potatoes cook, but do not fry.
4. In a large bowl, beat eggs and add salt, then add the well-drained potatoes and onion and stir well.
5. Put small pieces of pepper in small bowl, and put small pieces of eggplant in a separate small bowl.
6. Pour equal portions of egg mixture into both red pepper bowl and eggplant bowl.
7. In a lightly oiled small skillet, cook individual omelettes over medium heat so they cook inside and do not burn on the outside.
8. Serve immediately with a loaf of crusty bread, sliced tomatoes and anchovies, if desired.

dutch, potato, onion, eggs, salt, extravirgin olive oil, bread, tomatoes, anchovies

Taken from www.yummly.com/recipe/Roasted-Vegetable-Omelette-2049568 (may not work)