This vegetable omelette recipe uses an assortment of vegetables, but you can make it with whatever you have in your kitchen, just be sure to chop the veggies small.
Bring a large pot of water to boil.
Peel, wash and chop potatoes into tiny cubes. Cook in boiling water for 5 minutes until tender, then drain liquid.
Heat half the oil in a large frying pan, add the white onions and garlic, cooking for a few minutes, then adding peppers and mushrooms, cook for 3 minutes then transfer to a plate.
Heat the remaining oil in the pan, add the potatoes and cook for 8 minutes stirring, add the onion mixture, sprinkle the green onion, and mix well with the potatoes and set aside onto a plate.
Beat the eggs, add with the cheese and season with pepper to taste.
Add another Tablespoon of oil to the frying pan, and pour eggs into it.
Reduce the heat and cook.
After 5 minutes, when the sides are starting to set, add the vegetable mixture one half of the eggs.
Use a spatula, to gently fold one half of the eggs over the vegetables, and continue to cook until eggs are set, and no longer runny.