Omelette pancakes with tomato & pepper sauce

• large eggs↗4
• basil leaves↗handful handful
• rapeseed oil↗2 tsp tsp

  plus a little extra for the pancakes

• yellow pepper↗1

  quartered, deseeded and thinly sliced

• garlic cloves↗2

  thinly sliced

• cider vinegar↗1 tbsp tbsp
• can chopped tomatoes400g g
• wholemeal bread

  or salad leaves, to serve

Step-by-step instructions

1. 1

   First make the sauce. Heat the oil in a large frying pan, and fry the pepper and garlic for 5 mins to soften them. Spoon in the cider vinegar and allow to sizzle away. Tip in the tomatoes, then measure in a third of a can of water. Cover and leave to simmer for 10-15 mins until the peppers are tender and the sauce is thick.

2. 2

   Meanwhile, make the pancakes. Beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil. Add the egg mixture and cook for 1-2 mins until set into a thin pancake. Lift onto a plate, cover with foil and repeat with the other eggs. Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with bread or a salad on the side.