Spanish omelette

    32 mins

    The potatoes, tomato and capsicums all add a substantial supply of vitamin C to this dish.

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    Serves: 4 

    • 1 tablespoon olive oil
    • 1 medium onion, coarsely chopped
    • 2 cloves garlic, chopped
    • 1 small green capsicum, seeded and coarsely chopped
    • 1 small tomato, seeded and coarsely chopped
    • 1 medium roasted red capsicum, coarsely chopped
    • 2 small cooked potatoes, cut into 15 mm dice
    • ½ teaspoon salt
    • 4 large eggs, lightly beaten

    Prep:10min  ›  Cook:22min  ›  Ready in:32min 

    1. Heat 2 tsp oil in a large non-stick frying pan over medium heat. Add the onion and garlic; sauté 5 minutes. Add green capsicum and tomato; sauté 3 minutes. Add roasted capsicum, potato and salt. Cover and cook, stirring frequently, until the vegetables are tender, about 10 minutes. Add a little water if the vegetables begin to stick.
    2. Coat a large non-stick frying pan with non-stick cooking spray. Heat over medium heat. Swirl in remaining oil. Add the eggs; cook, without stirring, until they begin to thicken slightly around the edge of the pan, about 1 minute. Run a thin spatula around the edge of the pan, lifting mixture so uncooked egg flows under the cooked portion. Cook until centre is still moist but no longer runny, about 3 minutes. Slide the omelette onto a plate. Top with vegetable mixture.

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