Potato omelet with peppers

Ingredients for 8 servings:

• 600 g jacket potatoes, cooked from the day before
• 2 onions
• 1 bell pepper(s), red
• 7 tbsp olive oil
• salt and pepper
• 5 eggs
• 4 tbsp milk
• 1 tsp thyme, dried

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finger food for the buffet

Peel the potatoes and slice them. Peel the onions and dice them finely. Halve, deseed, trim, wash and finely slice the peppers. Heat a little oil in a large or two small pans. Fry the potatoes over high heat for 3 to 4 minutes. Add the onions and peppers and continue frying over medium heat for 4 to 6 minutes. Season with salt and pepper. Whisk the eggs with the milk and thyme, season, and pour over the potatoes. Let them set over low heat for about 3 minutes. Turn the omelet over: Slide it onto a large plate, place a second one on top, and flip it over. Slide the omelet back into the pan. Fry for another 3 minutes. Remove from the pan and chill. Just before serving: Heat the omelet in the oven at 150°C for 15 minutes, or serve cold. Cut into cubes and arrange on a platter.