Peel the potatoes and par-boil them until just before done. See our potato Tip Halve the tomatoes (or chop roughly if larger). Core and chop the pepper. Roughly chop the garlic, if using.
Fry the pepper in 1 tbsp oil plus one knob of butter, until just softened, then add the garlic (if using) and the tomatoes and fry until the skin just begins to cook. Reserve to a plate or bowl.
Drain the potatoes, cut into bite-sized pieces and fry in oil & butter until golden and crisp. Season with salt and the cayenne pepper to taste. See our potato Tip. Reserve. Wipe down the pan with kitchen paper, but keep it to hand. Crack the eggs into a bowl, and whip well with a fork. Do not season with salt. Return the peppers, tomatoes and potatoes to the frying pan and warm through gently while you prepare the omelette.
Set the second frying pan or skillet over a medium high heat, and add a generous knob of salted butter. When the butter has melted, swirl the pan to coat, and add the eggs. Leave for 20 seconds before starting to draw the sides into the middle, swirling and shaking the pan to redistribute the egg. The omelette is ready when the sides firm and start to come away cleanly, but the centre is still slightly runny. 2 to 3 minutes at most. See our omelette post. Fold one side of the omelette over onto the filling, then tip out the filled omelette with a rolling motion onto a plate.
Cut in half, and serve immediately.
Enjoy!
