Skip to content

Spanish Omelette

Recipe

Easy and delicious, this Spanish Omelette is perfect for fussy eaters.

Serves:  4 people   |   Prep time:  15 minutes   |   Cooking time:  35 minutes

Spanish   |   Dairy Free   |   Gluten Free   |   Vegetarian   |   Main

  

Ingredients

  • 2 tbsp Olive Oil
  • 2 Medium Red Onions, thinly sliced
  • 1 Sweet Pointed Pepper, deseeded and finely chopped
  • 500g Potatoes, peeled and diced into 1cm cubes
  • 6 Medium Free Range Eggs
  • Salt
  • Pepper
  • ½ bag Baby Leaf Salad
  • 100g Cherry Tomatoes, halved

  

Method

  1. Heat the oil in a large, heavy-based saucepan.
  2. Fry onions over a medium heat until soft, then add pepper and potatoes. Cover and cook gently over a low heat for 15-20 minutes, stirring regularly, until the potatoes are cooked through.
  3. Place the eggs into a small mixing bowl, season and whisk together.
  4. Pour the egg mixture over the vegetables and cook on a medium heat until the sides and top of the omelette are just set.
  5. Cook the other side until golden brown by sliding the omelette onto a plate, placing the saucepan over the top and flipping over. (Alternatively, place under a hot grill for a couple of minutes to set the top.)
  6. Place the salad leaves into a bowl and scatter over the cherry tomatoes.
  7. Slide the omelette onto a plate and serve immediately alongside the salad.