Potato, bell pepper and cheese omelet

Peel the 300 g of potatoes and cut them into thin slices or small dice, about 1 cm.

Remove the seeds and stem from the yellow bell pepper, then cut it into small dice.

Heat 1 tbsp of olive oil in the skillet over medium heat. Add the potatoes, cover and cook 10 min, stirring now and then, until they're tender.

Add the diced bell pepper to the skillet with a pinch of salt. Cook 4 min uncovered, then tip everything onto a plate.

Crack the 6 eggs into the mixing bowl, add a pinch of salt and pepper, then beat with a fork. Add the potatoes and bell pepper to the eggs and stir.

Add another 1 tbsp of olive oil to the skillet over medium heat. Pour in the mixture, cover and cook 5 min over low heat, until the bottom is golden and the top is almost set.

Scatter the 60 g of shredded cheese over the whole omelet. Cover and let it cook 2 min, until the eggs are fully set and the cheese has melted.

Fold the omelet in half with the spatula, cut it into two portions and serve on two plates.