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Ingredients
- For the omelette
- 6 large eggs
- 1/8 teaspoon of smoked paprika (substitute with chilli powder, regular paprika or cayenne)
- salt
- non-stick spray or olive oil
- For the smoky potatoes
- 2 tablespoons olive oil
- 1 small potato
- a pinch of smoked paprika, use more if you like it spicy
- salt
- Chopped, cooked bacon
- Other ingredients
- 6 tablespoons cream cheese, at room temperature
- 1/2 green or red or orange pepper, julienned
- 1/2 cup watercress leaves loosely packed
Preparation
Step 1
Make the rollup:
1. When the omelette is completely cool
2. Spread the cream cheese over the omelette. Then arrange the water cress leaves in a single layer.
3. Place the pepper juliennes and smoky potato sticks over the watercress layer. Make sure the peppers and potato only form a single layer.
4. Gently roll omlette. Wrap the omlette roll in cling film, gently but firmly. Place the package in the fridge for 30 minutes. Then cut into pinwheel pieces.