Mediterranean omelette in the oven

Peel, cut the potatoes into thin slices and fry them.

Beat the egg yolks and add salt, pepper, the parsley, the peppers, 1 tbsp olive oil, 1 tomato that you have finely chopped and the fried potatoes.

Beat the egg whites into a light foam and fold them softly into the yolk mixture.

Place a little olive oil in a medium-sized baking tray or pyrex tray, just to cover the bottom and add the egg mixture.

Add the crumbled feta cheese on top, plenty of dried oregano, the remaining tomato cut into slices and a little olive oil.

Place in a preheated oven at 180°C and bake for 20 minutes. Switch to the bottom radiant element of the oven and bake for an another 5 minutes. Then raise to 210°C and bake for an additional 10 minutes. 

Serve while hot! Bon appétit!