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Spanish Omelette

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Serves: 6
200g / 7 oz new potatoes
1 tbsp olive oil
1 onion, thinly sliced
1 red pepper, deseeded and thinly sliced
2 tomatoes, peeled, deseeded and chopped
6 large eggs
1 tbsp milk
2 tbsp finely grated
Parmesan cheese

Cook the potatoes in a saucepan of boiling water for 8-12 minutes until tender. Drain and leave to cool, then slice.

Heat the oil in an 18-20cm / 7-8 inches frying pan with a heatproof handle and cook the sliced onion and red pepper until soft. Add the tomatoes and cook for a further minute.

Add the potatoes to the pan and spread out evenly. Beat the eggs, milk and cheese, and salt and pepper to taste, in a bowl and pour over the potato mixture. Cook for 4-5 minutes until the eggs are set underneath.

Meanwhile, preheat the grill to high. Place the frying pan under the grill and cook the omelette for a further 3-4 minutes until the eggs are set.

Leave to cool, then cut into wedges and wrap in foil for a lunch box.

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