Are you looking for a delicious dish that you can cook in under half an hour? Well these omelette pancakes with tomato and pepper sauce are the perfect post Pancake Day treat for you!
- 4 large eggs
- A handful of basil leaves
For the sauce:
- 2 tsp rapeseed oil
- 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 start by making the sauce, heat the oil in a large frying pan, and fry the pepper and garlic for 5 minutes until softened. Spoon in the cider vinegar and allow to sizzle away. Tip in the tomatoes, measure in a third of a can of water. Cover the mixture and leave to simmer for 10-15 minutes until the peppers are tender and the sauce is thick.
Step 2 – to make the pancakes, beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a small amount of oil. Add the egg mixture and cook for 1-2 minutes until it is set into a thin pancake. Carefully lift this onto a plate and cover with foil. Repeat this process with the other eggs.
Step 3 – Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with bread or a salad on the side.