1

Heat the oil in a large non-stick frying pan.

2

Add the potatoes, pepper and garlic and sauté for 10 minutes turning occasionally.

3

Add the wine and continue to cook over a medium heat turning occasionally for a further 10 minutes or until potatoes are tender.

4

Whisk the eggs in a large bowl then using a slotted spoon transfer the potato mixture to the eggs and season.

5

Add a little extra oil to frying pan if necessary. When hot add the potato and eggs mixture.

6

Cook over a low heat for 10-15 minutes or until the mixture is almost set.

7

Using a large dinner plate carefully turn the omelette over and cook on the other side for a further 2-3 minutes, or simply place the frying pan under a preheated grill until lightly golden.

8

Serve hot or cold with salad.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.