Vegetarian Spanish Omelette
1
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
For a happy and healthy start to your morning, try this omelette that is bursting with fresh vegetables and flavours. Often referred to as Tortilla or Spanish Omelette, this traditional Spanish recipe uses potatoes as its base. Typically, these potatoes are first fried before adding them to the mixture but for a healthier take on this tasty dish, we simply boil the potatoes prior to adding them to the egg mixture. This recipe is sure to take you back to your childhood!
Ingredients
Uncooked potato
1 pound(s), cut into 3mm slices
Onion
2 medium, thinly sliced
Red bell pepper
1 medium, thinly sliced
Egg
9 medium, lightly beaten
Fresh parsley
2 tbsp(s), flat leaf variety
Olive oil
2 tsp(s)
Balsamic vinegar
1 tsp(s)
Fresh lemon juice
1 tsp(s)
Arugula
4 cup(s)
Cherry tomatoes
1 cup(s), halved
Cucumber
1 medium, cut into ribbons
Cooking spray
3 spray(s)
Instructions
1
Fill a large saucepan with water and bring to a boil. Place potatoes in saucepan making sure all the potatoes are 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 red pepper and cook for another 5 minutes.
3
Add potatoes to onions and red pepper 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 arugula, 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.
6
Serving size: 1/4 of the omelette per person
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