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Spanish Omelette

3
Total Time
1hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Easy
A really easy potato, onion and red pepper omelette that makes a meal in itself. It’s delicious served hot, but just as good eaten cold for lunch the next day.

Ingredients

Potato(es), Raw

400 g, waxy, cut into 3mm slices

Calorie controlled cooking spray

4 spray(s)

Onion(s)

2 medium, thinly sliced

Red pepper(s)

1 medium, thinly sliced

Egg, whole, raw

9 medium, raw, beaten

Parsley, fresh

2 tablespoons

Olive Oil

2 teaspoons

Balsamic vinegar

1 teaspoons

Lemon Juice, Fresh

1 teaspoons

Rocket

100 g

Cherry Tomatoes

250 g, halved

Cucumber

½ individual, cut into ribbons with a vegetable peeler

Instructions

  1. Put the potatoes in a pan 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 the grill to medium. Mist a 23cm nonstick ovenproof frying pan with cooking spray and cook the onions for 6-8 minutes until soft, then add the pepper and cook for another 5 minutes.
  3. Mist the pan again with cooking spray and add the potatoes to the onions and pepper. Season to taste, then pour in the 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. Transfer the pan to the grill and cook for a further 3-4 minutes until the top of the omelette has set. Leave to cool for 5 minutes.
  4. Meanwhile, mix the olive oil, balsamic vinegar and lemon juice together in a small jug until well combined, then toss with the rocket, tomatoes and cucumber in a serving bowl.
  5. Scatter the parsley over the omelette, then slice into wedges and serve with the salad.

Notes

Be sure to use the best nonstick pan you have, it’ll make a big difference when you’re turning the omelette out onto the plate and it’ll stop the outside from going too brown.

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