Capsicum And Potato Omlette (3 servings) 4 eggs 1/4 cup sliced capsicum (red or green) 1/4 cup thinly sliced potatoes 1/4 cup chopped leek 3 Tbs chopped olives 1 Tbsp Tobasco Sauce salt and pepper to taste Heat 3 Tbsp corn, or sunflower 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 a few minutes or until the eggs are set. Place a flat plate over pan and turn the pan up-side down, so that omlette comes over the plate. Now slide it back into pan and cook it from the other side for just half a minute. Omlette is ready. Often called the plant that bites back due to its spicy firey flare, Capsicum [KAP-sih-kuhm] is the latin name of the plant family that includes jalapeno peppers and habanero peppers. Mr Breakfast would like to thank danny for this recipe. Recipe number 982. Submitted 5/22/2003.