Red Pepper & Potato Omelette Recipe

Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook until they are golden brown and cooked through, about 10 minutes.

Add the diced red pepper and onion to the skillet and cook for another 5 minutes, until the vegetables are softened.

In a bowl, whisk together the eggs, salt, black pepper, and paprika.

Pour the egg mixture over the cooked vegetables in the skillet. Cook for 5 minutes, or until the edges are set.

Sprinkle the shredded cheddar cheese over the omelette. Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and the top of the omelette is golden brown.

Remove from the oven and let cool for a few minutes before serving. Cut into wedges and serve hot.