Spanish omelette
10
Points®
Total time: 1 hr 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
Potatoes, Raw
400 g
Calorie controlled cooking spray
4 spray(s)
Onion
2 medium
Red pepper
1 medium
Egg, whole, raw
9 medium, raw
Parsley, fresh
2 tablespoon(s)
Olive Oil
2 teaspoon(s)
Balsamic vinegar
1 teaspoon(s)
Lemon Juice, Fresh
1 teaspoon(s)
Rocket
100 g
Cherry Tomatoes
250 g
Cucumber
0.5 individual, extra large
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.
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