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, mince the onion and crush or mince the garlic.
• Heat a light drizzle of olive oil in a saucepan over medium-high heat. Fry the garlic and onion 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.

• Deseed and finely chop the red chili 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.

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

• Place two frying pans over medium-high heat.
• Heat a drizzle of olive oil in each pan and pour in the eggs separately.
• Fry the omelettes for 5 – 8 minutes, then carefully fold in half (see Tip).

Tip: if you're cooking for a larger group, you can also make thicker omelettes and divide them.