Method
Scrub potatoes and boil for 15 minutes. Drain and slice. Set aside.
Heat oil in a large non–stick frying pan. Add the courgettes and the red pepper. Cook over a low heat for 5 minutes, stirring now and then. Add the spring onions, cook for another 5 minutes or until the courgettes are tender.
Add the potatoes and stir until the vegetables are evenly distributed.
Season the egg. Add the cheese and pour into the pan. Preheat the grill. Cook the omelette over a low heat, without stirring, until the egg is almost set.
Place pan under the grill until the top sets and starts to brown. Cut into wedges and serve hot or cold with salad and crusty bread.