Patatas Bravas with Aioli & Romano Peppers

Transfer the peppers to a parchment-lined baking sheet and drizzle with olive oil. Season generously with salt (see Tip). Roast in the oven for 10 - 15 minutes or until they begin to darken, turning halfway.

Tip: if you have flaky sea salt, use this to season the peppers. This type of salt will retain its shape and the peppers will not absorb it so much.

In the meantime, crush or mince the garlic. Deseed and finely chop the red chili pepper*.

*Take care, this ingredient is spicy! Use as preferred.

Heat a light drizzle of olive oil in a saucepan over medium-high heat. Fry the garlic for 1 - 2 minutes. Reduce the heat, then add the passata and allow to thicken and reduce for 5 minutes. Add more water if the sauce is too thick and season to taste with salt and pepper.

Crack half of the eggs into one bowl (for kids) and the rest into a second bowl (for parents). Season both with salt and pepper. For parents: whisk the eggs with a splash of milk, the goat's cheese and the chili pepper. For kids: whisk the eggs with a splash of milk. Heat a drizzle of olive oil in a frying pan over medium-high heat and pour in the eggs. Fry each omelette for 5 – 8 minutes, then carefully fold in half.