Photo of Vegetarian Spanish omelette by WW

Vegetarian Spanish omelette

SmartPoints® value per serving
Total Time
1 hr 5 min
15 min
50 min



400 g, cut into 3mm slices

Brown onion

2 medium, thinly sliced

Red capsicum

1 medium, thinly sliced


9 medium, lightly beaten

Fresh flat-leaf parsley

2 tbs, leaves

Olive oil

2 tsp

Balsamic vinegar

1 tsp

Lemon juice

1 tsp


100 g

Cherry tomatoes

250 g, halved

Lebanese cucumber

1 medium, cut into ribbons

Oil spray

1 x 3 second spray(s)


  1. Place potatoes in a large saucepan and pour over boiling water until just covered. Bring to a simmer, then cover and cook for 15 minutes or until just tender, then drain and set aside
  2. Preheat oven grill to medium. Lightly spray a 23cm non-stick ovenproof frying pan with oil and cook onions, stirring for 6-8 minutes or until soft. Add capsicum and cook for another 5 minutes
  3. Add potatoes to onions and capsicum mixture. Season with salt and pepper. Pour in eggs and cook over a medium-low heat for 10-15 minutes or until most of the egg has set – you should just be able to lift the bottom of the omelette up with a spatula. Grill top of omelette for 3-4 minutes or until omelette has set and is golden brown. Cool for 5 minutes.
  4. Meanwhile, whisk olive oil, balsamic vinegar and lemon juice together in a small jug until well combined. Place rocket, tomatoes and cucumber in a salad bowl. Drizzle over dressing and toss gently to combine.
  5. Scatter parsley over omelette. Cut into wedges and serve with salad.


TIP: Be sure to use the best non-stick pan you have, it’ll make a big difference when you’re transferring the omelette to a plate and it’ll stop the outside from going too brown as well. Use a vegetable peeler to cut the cucumber into ribbons.