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Photo of Vegetarian Spanish Omelette by WW

Vegetarian Spanish Omelette

1
Points® value
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

Notes

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.

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