Preheat oven to 220°C.
Put a pan of water to boil with half a spoon of coarse salt and a bay leaf.
While waiting for the water to boil, wash the pepper, place it in a baking dish and bake for 15-20 minutes. Turn the pepper and grill another 15-20min on the other side.
Cut slices of potatoes keeping the skin. Rinse them.
Diving them in boiling water for 15 minutes. Drain.
When the skin of the red pepper is grilled on each side, peel it off, then cut the red pepper into strips removing the pips. Place in a bowl, add 3 tablespoons olive oil, a pinch of fleur de sel and 1 clove of pressed garlic.
Heat a skillet with a drizzle of grapeseed oil. Peel and slice the onion. Sauté in oil with potato slices over medium heat until roasted on each side.
In a bowl, beat eggs in omelet. Pour over the potatoes and cook for 2-3 minutes. I prefer slobbering omelet.
Add a few slices of pepper, a little fleur de sel, 2 chopped basil leaves, a little pepper and a drizzle of olive oil.