Curtis Stone's dairy-free potato and capsicum Spanish omelette

Method

1. Step 1

   In a large bowl, toss the potato, capsicum and onion with 2 tsp salt. Heat oil in a 28cm (base measurement) non-stick frying pan over medium heat. Carefully add the potato mixture. Using a heatproof spatula, turn potato mixture in the oil. Reduce heat to medium-low and cook, turning every 5 mins, for 20-25 mins or until potato is just tender.

2. Step 2

   Using a slotted spoon, transfer the potato mixture to a large heatproof bowl and season with remaining salt. Set aside for 5 mins to cool. Whisk egg vigorously until frothy, then add to the potato mixture. Stir to combine, being careful not to break up potato.

3. Step 3

   Carefully strain the excess oil from the pan into a heatproof bowl, reserving 1/4 cup (60ml). Wipe the pan clean with paper towel.

4. Step 4

   Heat 2 tbs reserved oil in the pan over medium heat. Pour in egg mixture and cook for 10 mins or until the base is golden and top is lightly set. Transfer the omelette onto a large plate, then invert onto another plate. Add 1 tbs reserved oil to the pan and gently slide the omelette, golden-side up, back into the pan, tucking in the edges. Return pan to medium heat and cook the omelette for 5 mins or until the base is golden. Transfer to a serving platter. Set aside for 10 mins to rest.

5. Step 5

   Top the omelette with parsley. Cut into wedges. Serve with salad leaves.