Spanish Omelette

8 oz baby new potatoes, halved

4 eggs

1/2 cup grated manchego or cheddar cheese

1/3 cup chopped roasted red peppers

3 scallions, finely chopped

salt and pepper to taste

Turn the broiler on and let it heat up while you start the omelette.

Cook the new potatoes in boiling water for about 15 minutes or until tender, then drain.

Whisk the eggs in a bowl and add the cheese, potatoes, peppers, scallions and salt and pepper.

Heat some butter up in a small skillet and pour in the egg mixture, turn the heat to med-low and cook for approx. 5 minutes.

The bottom of the should be set by this time, so stick it under the broiler for a few minutes to set the top.

Turn the omelette upside down onto a plate to cool. It will continue cooking a bit as it cools.

Cut into 4 large wedges and serve.