Name: Omelette pancakes with tomato & pepper sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 4 large eggs; handful basil leaves; 2 tsp rapeseed oil plus a little 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

Omelette pancakes with tomato & pepper sauce

4 large eggs
handful basil leaves

For the sauce

2 tsp rapeseed oil
plus a little 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

Method

step 1
First make the sauce. Heat the oil in a large frying pan, and fry the pepper and garlic for 5 mins to soften them. Spoon in the cider vinegar and allow to sizzle away. Tip in the tomatoes, then measure in a third of a can of water. Cover and leave to simmer for 10-15 mins until the peppers are tender and the sauce is thick.
step 2
Meanwhile, make 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. Add the egg mixture and cook for 1-2 mins 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.