Ingredients
Salsa
Method
1.Heat oiled 25cm frying pan, cook potato and onion, stirring, 2 minutes. Reduce heat, cook, covered, stirring occasionally, 15 minutes. Add beans and capsicum, cook, covered, about 5 minutes or until potato is tender. Remove from heat.
2.Whisk eggs, milk and parsley in large jug. Pour over potato mixture, stir gently.
3.Return pan to low heat, cook, uncovered, 20 minutes. Cover, cook about 10 minutes or until omelette is cooked.
4.Meanwhile, combine ingredients for tomato salsa in small bowl.
5.Serve omelette topped with salsa.
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.