Pasta Omelet

 - 4 tbsp olive oil
 - 1 small onion chopped
 - 1 fennel bulb, thinly sliced
 - 4 1/2 ouncees potato, diced
 - 1 garlic clove, chopped
 - 4 eggs
 - 1 tbsp chopped fresh parsley
 - Pinch of chili powder
 - 3 1/2 ounces cooked short pasta
 - 2 tbsp stuffed green olives, halved
 - Salt and pepper

Tomato salad, to serve.

Heat half the oil in a skillet over a low heat and cook the onion, fennel, and potato, stirring, for 8-10 minutes, until the potato is just tender.
Add the garlic and fry for 1 minute, remove the pan from the heat, transfer the vegetable to a plate and set aside.
Beat the eggs until they are frothy, stir in the parsley and season with salt, pepper, and a pinch of chili powder.
Heat 1 tbsp of the remaining oil in a clean skillet, add half of the egg mixture to the pan, then add the cooked vegetables, pasta, and half of the olives.
Pour in the remaining egg mixture and cook until the sides begin to set. lift up the edges of the omelet with a spatula to allow the uncooked egg to spread underneath. Cook until the underside of the omelet is a light golden brown color. Slide the omelet out of the pan onto a plate. Wipe the pan with paper towels and heat the remaining oil. Invert the omelet into the pan and cook until the other side is golden brown.
Slide the omelet onto a warmed serving dish and garnish with the remaining olives.

Serve cut into wedges, with a tomato salad.