Direction

1. Preheat your oven to 375°F (190°C).

2. Wash and peel the potatoes, then grate them using a grater. Place the grated potatoes in a clean kitchen towel and wring out as much moisture as possible.

3. In a bowl, beat the eggs together with garlic powder, onion powder, dried parsley, and a pinch of salt and pepper.

4. Heat olive oil in a large skillet over medium heat. Add the grated potatoes and cook until they start to turn golden brown, about 5-7 minutes.

5. Pour the beaten eggs evenly over the potatoes in the skillet. Let it cook for a minute or two until the edges start to set.

6. If desired, add in the diced ham or cooked bacon, red bell pepper and onion onto one half of the omelet.

7. Sprinkle the shredded cheese over the top of the filling.

8. Carefully fold the other half of the omelet over the filling.

9. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are fully cooked and the cheese is melted and bubbly.

10. Once done, remove from the oven and let it cool for a few minutes.

11. Cut the omelet into wedges and serve hot. You can also top it with some extra shredded cheese, chopped parsley or green onions for garnish.