Spanish Style Breakfast Omelette

Trying to find a way to use up the potatoes I got from my Misfits Market haul whilst adding as much protein as I could resulted in this Spanish style breakfast omelette.

This is high in protein, gluten free and vegetarian, although of course you can add meat if you like!

Ingredients

2 medium potatoes (or 1 large potato)
1small onion
1/2 cup mushrooms
1/2 cup green pepper
1 cup feta
1 cup grated cheddar
6 eggs
1 tbsp oil or 1oz butter
salt and pepper to taste (I recommend Saltopia's Kiss and Tell garlic salt)

Method
Thinly slice the potatoes width-ways leaving skin on. In a heavy bottomed frying pan (I recommend a cast iron pan) add the oil/ butter and warm on a medium heat. Place the slices of potato in the pan until the bottom of the pan is covered with a layer, add smaller slices on top if you have extra, I find it best to cover the pan if you can, to retain heat and moisture so the potatoes cook through more quickly. Chop the onion, pepper, and mushrooms. After around 7 minutes the slices of potato should be brown on one side, flip the slices over and add the onion, pepper, and mushrooms to the pan. Cover for another 5-7 minutes to cook these through. Crack the eggs into a bowl and lightly whisk to mix, add these to the pan along with the feta and cheddar, making sure they are evenly spread through the vegetables. Cover, and continue to cook for 3-5 minutes until the eggs are cooked through, then serve and enjoy!

Traditionally in Spain a dish like this would be sliced and served hot or cold as tapas- a small plate to accompany a glass of wine, sangría, or beer. For breakfast I like to serve this with veggie bacon for a crunch.