POTATO OMELETTE ROULADE WITH HAM, CHEESE & CAPSICUM

This is quite an easy and different way to cook a potato omelette. It was delicious with the addition of other ingredients and will certainly make it again. 

Difficulty: medium

Preparation time: 20min
Total time: 50min
8 portions

Ingredients
100 g onion, finely chopped
100 ml olive oil
600 g potatoes, thinly sliced (approx. 5 mm)
1 teaspoon salt
6 eggs
6 slices of ham (approx. 150 g)
6 slices of cheese (approx. 150 g)
70 - 80 g canned roasted red peppers, in strips

Preparation
Preheat the oven to 180°C. Line a baking tray with baking paper.

Place a large frying pan over a medium heat and add the oil and onion. Sauté for about 7 minutes or until tender, then add the potatoes and half a teaspoon of salt. Fry for 15 minutes or until the potatoes are tender - without browning.

Meanwhile, place the eggs in a large bowl and whisk. Pour the potatoes into the bowl and
mix. 

Pour the mixture into the prepared pan. Smooth with a spatula to make an even surface.

Bake for 7-8 minutes (180°C). Remove the tray and set the oven temperature to 250°C with grill.

Place the slices of ham and cheese on top of the omelette. 

Finally, place the capsicum along one of the narrow ends. With the help of the baking paper, roll up the omelette starting where the capsicum is, pressing it tightly. If you like, sprinkle a little grated Parmesan cheese on top of the roll.

Place the roll in the oven (250ºC with grill) for 5-10 minutes to brown. Remove from the oven, leave to cool and cut into slices. 

Serve with green salad, dressed tomatoes, etc.