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Kat's Capsicum Potato Omelet

4 eggs
1/4 cup sliced capsicum (red or green)
1/4 cup thinly sliced potatoes
1/4 cup chopped leek
3 Tbs chopped olives
1 Tbsp Tabasco Sauce
salt and pepper to taste

Heat 3 Tbsp corn, or sunflower oil in a frying pan. Add potatoes and fry till tender. Now add capsicum and leek. Fry for 2 minutes and add olives.

Add seasoning and tobasco sauce. Now spread the mixture equally all over the pan and add beaten eggs over it. Allow to cook for a a few minutes or until the eggs are set.

Place a flat plate over pan and turn the pan up-side down, so that omlette comes over the plate. Now slide it back into pan and cook it from the other side for just half a minute. Omlette is ready

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