Ingredients
2 medium potatoes
2 Tbsp olive oil salt, for sprinkling
1⁄2 small onion finely chopped
1⁄2 medium red sweet pepper, de-seeded and cut into small dice
black pepper to taste
4 large eggs
1⁄2 tsp salt
salad greens to line the bento
Directions
1. Peel the potatoes and slice as thinly as possible. A mandoline or plastic vegetable slicer is the handiest tool for this.
2. Heat 1 tablespoon of the olive oil in a 7-8 inch (18-20cm) nonstick frying pan over medium heat. Put in the potato slices, add a sprinkle of salt, and sauté until the potato starts to turn limp. Add the onion and sweet red pepper, and continue to sauté until both have softened. Season with a little more salt and pepper. Remove the vegetables from the pan and set aside.
3. Beat the eggs well with the 1⁄2 teaspoon of salt and a few grinds of pepper. Put the remaining 1 tablespoon of olive oil in the same pan and turn the heat up to high. Pour the beaten egg into the hot pan and then add the potatoes, onion, and sweet pepper. Turn the heat immediately to low and cook for 10-15 minutes, until the top is almost set.
4. Take a plate or a second frying pan and flip the omelette upside down on it. (If you are brave, try flipping it in the air!) Slip the upside- down omelette back in the pan and cook for 3-4 more minutes. Let cool completely. Cut into wedges and arrange on a bed of salad greens.
Variations
Add a little chopped and precooked ham or bacon, chopped leftover cooked vegetables or meat, cheese, and so on.
Make-ahead tip
You can make this up to a couple of days before, and store it in the refrigerator. It does not freeze well, since the potato texture turns unpleasantly grainy when frozen.
Recipes and photos from The Just Bento Cookbook © 2010, 2011 by Makiko Itoh. Photography © 2010, 2011 by Makiko Doi
