Variation of Spanish Potato Omelette

450g (1LB) of waxy potatoes
100g (4oz) Frozen peas
50g (2oz) Cheddar cheese
6 Large eggs
1 Red onion
1 Red pepper
1 Clove garlic
4 Tablespoons olive oil
2 Tablespoons chopped fresh parsley
Salt and black pepper

Peel and cube the potatoes. Cook in boiling salted water for 5 mins or until tender, then drain.

Meanwhile, deseed the pepper and chop. Peel and chop the onion, and crush the garlic.

Heat half the oil in a large frying pan. Fry the onion for 3 minutes.

Add the garlic, red pepper and peas. Fry for 3 minutes, then transfer to a plate.

Heat the remaining oil in the pan. Add the potatoes and cook for 8 minutes, stirring.

Beat the eggs and add the cheese. Season. Return the onion mixture to the pan with the parsley. Reduce the heat and pour eggs evenly over the mixture.

Cook omelette over a low heat for 10 minutes, or until eggs are set. Loosen edges with a palette knife and turn out the omlette on a plate. Serve hot or cold.