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Hearty Spanish omelette

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A tasty and easy recipe where you could add other ingredients like bacon or ham. Tastes good hot, warm or cold. A great picnic dish.
Serves
2
Prep
15 minutes
Cook
15-20 minutes
Each 372g serving contains (excludes serving suggestion)
KCal
389
Carbs
46.80g
Fibre
6.40g
Protein
19.40g
Fat
12.30g
Saturates
4.00g
Sugars
5.80g
Salt
0.50g
Portion Fruit & Veg
1
Ingredients
Ingredients
450g potatoes, peeled and sliced
1 teaspoon oil
1 red onion, sliced
half green pepper, thinly sliced
1 tbsp fresh parsley, chopped
3 eggs, beaten
1 tbsp grated Parmesan cheese
freshly ground black pepper
Method
  1. Cook the potatoes in boiling water for 5-6 minutes until just tender. Drain.
  2. Heat the oil in a small pan, add the onion and pepper and fry for 3-4 minutes until softened.
  3. Add the potatoes and parsley and gently combine. Beat together the eggs and Parmesan cheese and season.
  4. Preheat the grill. Pour the egg mixture into the pan and cook for 3 minutes. Place under the grill and cook until golden and set.
  5. Serve with a crisp salad.
Chefs tips
  • You could add all sorts of ingredients for extra flavour – a finely chopped mushroom, smoked bacon or ham. Try adding crushed garlic or cooked, chopped spinach.
  • To make this vegetarian, use a Parmesan alternative or try it with goat’s cheese or mature Cheddar cheese.
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