Spanish Vegetable Omelette

2 tablespoons polyunsaturated vegetable oil
4 large boiled potatoes, chopped or sliced
2 onions, peeled and chopped
2 peppers, 1 green and 1 red, cored, deseeded
and chopped or cut into strips
2 courgettes, cut into julienne strips
2 small aubergines, finely chopped
2-3 cloves garlic:, peeled and crushed
350 g/12 oz tomatoes, finely chopped
3 eggs
salt

Heat the oil in a large non-stick pan, add the potatoes and fry, over a low heat, turning frequently, for about 5 minutes.

Add the onions, peppers, courgettes and aubergines and fry, over a low heat, for about 8 to 10 minutes. just before the vegetables are cooked, add the garlic and finely chopped tomatoes.

Beat the eggs with a little salt. Pour the mixture evenly over the vegetables and cook, over a low heat, until the egg has just set. Turn the omelette out on to a large plate and serve cut into wedges. SERVES 4