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Omelette pancakes with tomato & pepper sauce

If you’re a Gavin and Stacey fan, you’ll know the power of an omelette, it’s a simple yet staple meal that makes you feel at home no matter where you are and with the long autumn nights approaching, home is the best place to be. Speaking of staple meals, pancakes are always a reliable option, we even have a day dedicated to them! If you love a simple yet delicious dish, why not combine the two?

Follow this easy recipe for Omelette Pancakes with Tomato and Pepper Sauce for the perfect ‘home’ meal this autumn.


  • 4 large eggs
  • handful basil leaves
  • For the sauce
  • 2 tsp rapeseed oil, and some extra for the pancakes
  • 1 yellow pepper, quartered, deseeded, and thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tbsp cider vinegar
  • 400g can chopped tomatoes
  • wholemeal bread or salad leaves, to serve


Step 1 – First make the sauce. Heat the oil in a large frying pan and fry the pepper and garlic for 5 minutes to soften them.

Step 2 – Spoon in the cider vinegar and allow to sizzle. Tip in the tomatoes, then measure in a third of a can of water. Cover and leave to simmer for 10-15 minutes until the peppers are tender and the sauce is thick.

Step 3 – For the pancakes, beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil.

Step 4 – Add the egg mixture and cook for 1-2 minutes until set into a thin pancake. Lift onto a plate, cover with foil and repeat with the other eggs. Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with bread or a salad on the side. Enjoy!