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• 6 eggs • 500 g potatoes • 2 peppers • Salt, pepper • 1 pinch of Espelette pepper • 1 pinch of de mace
• Cook the potatoes in boiling water. Make sure they stay firm. Cut them into slices. • Grill the peppers and slice them. • Mix with the vegetables. • Break the eggs into a bowl and mix in salt and pepper • Heat a large, nonstick frying pan. • Pour in the egg mixture and cook for 5 minutes. Then flip the omelet and cook a further 5 minutes. • Serve hot or cold.
The nutritionist's advice:
Even though less well-known than oranges or lemons, peppers are one of the best sources of vitamin C. 100 g of red pepper provides the whole recommended daily allowance of vitamin C.