Capsicum And Potato Omlette

Capsicum And Potato Omlette

(3 servings)    Printable Version
  • 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.

Comments About This Recipe
What do you think of Capsicum And Potato Omlette?
Overall Average Rating = 3 (out of 5)
Based on 1 vote.


Official Member: Team BreakfastFrom dwyman (Team Breakfast Member)

Capsicum is what they call red or green bell peppers in Australia. Try those.

Comment submitted: 3/22/2008 (#4870)



Official Member: Team BreakfastFrom mrbreakfast_lvr (Team Breakfast Member)
Rating (out of 5):  

Wow. This is really really spicy! If you don't like super spicy food - try substituting Anaheim chilies in this recipe.

Comment submitted: 9/7/2007 (#3517)





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