Heat 75ml of oil in a 25cm frying pan and fry pepper strips for 10 minutes until caramelised.
Add the garlic and fry gently until cooked.
Add the vinegar and cook until it has evaporated.
Remove the pan from heat and set aside with peppers still inside.
Beat the eggs in a bowl and season with salt and pepper.
Return the pan to the heat with the remaining oil and pour in the egg mixture.
Cook and stir slightly for 5 minutes until a crust forms on the underside.
Invert the omelette using a large plate and slide it back into the pan.
Cook for 5 minutes until the other side has browned.
Cut into wedges and serve.