INGREDIENTS
4 eggs
¼ cup sliced capsicum
¼ cup thinly sliced potatoes
¼ cup chopped leek
3 table spoon chopped olives
1 table spoon Tobasco Sauce
Salt and pepper to taste
3 table spoon oil.
METHOD
Heat 3 table spoon oil in a frying pan. Add potatoes and fry till tender. Now add capsicum and leek. Fry for 2 minutes and add olives. Add seasoning and Tobasco sauce. Now spread the mixture equally all over the pan and add beaten eggs over it.
4 eggs
¼ cup sliced capsicum
¼ cup thinly sliced potatoes
¼ cup chopped leek
3 table spoon chopped olives
1 table spoon Tobasco Sauce
Salt and pepper to taste
3 table spoon oil.
METHOD
Heat 3 table spoon oil in a frying pan. Add potatoes and fry till tender. Now add capsicum and leek. Fry for 2 minutes and add olives. Add seasoning and Tobasco sauce. Now spread the mixture equally all over the pan and add beaten eggs over it.
Allow to cook for a few minutes or until the eggs are set. Place a flat plate over pan and turn the pan up-side down, so that omelet comes over the plate.
Now slide it back into pan and cook it from the other side for just half a minute. Omelet is to ready serve.