Omelette with cutlets and fried potatoes on one baking sheet

Ingredients:

• 900 g large red potatoes (about 4 tubers), cut into 2 cm pieces.
• 1 red bell pepper, chopped
• 1 onion, chopped
• 3 tablespoons of vegetable oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground thyme
• 12 large eggs
• 1 cup grated cheddar
• 1/4 cup milk
• 3 small green onions, thinly sliced
• 12 frozen fried cutlets
• 0.5 cup cherry tomatoes, quartered
• 1 tbsp chopped fresh herb mix

Preparation:

1. Preheat oven to 220°C. Line a baking sheet with foil. Combine the potatoes, bell pepper, onion, vegetable oil, 2 tablespoons of salt, a pinch of freshly ground black pepper, paprika, garlic powder, and thyme on the baking sheet and spread into an even layer.
2. Bake, stirring once, until the vegetables are golden brown around the edges and tender, 40 to 50 minutes. Move the potatoes to one side of the baking sheet so they fill half the space.
3. Using folded foil, make a 6x9-inch pan; the sides should be 1.5 inches high. Place the foil pan in the corner of the baking sheet and spray with cooking spray.
4. In a large bowl, combine the eggs, cheese, milk, 2 green onions, 1 teaspoon salt, and a pinch of freshly ground black pepper. Pour the egg mixture into a foil-lined baking tray. Arrange the patties (overlapping them if they don't fit) in the remaining space on the baking sheet.
5. Return the pan to the oven and bake until the omelet is puffed and set and the patties are heated through, 20 to 25 minutes. Let rest for a few minutes before serving. Top the omelet with tomatoes and herbs, and sprinkle the patties with the remaining chopped green onions.