Spanish Omelette
The first instalment of my Spanish inspired recipes. This is a classic vegetarian lunchtime dish that I just love. It’s hearty, filling and healthy. I added some extra greens in, to try and combat all of the tapas and €3 wine I’ve been drinking!!! Traditionally, this dish is simply eggs, potatoes, onion & herbs. It’s super easy to make and really tasty. I love adding some hot sauce, & spices before I eat.
Ingredients (serves 6 large slices)
500g waxy potatoes
8 medium eggs
some fresh chives (to taste)
1 medium onion (sliced thin)
1 green pepper (sliced thin)
handful of greens or choice ( I used peas)
Salt & Pepper
20g butter
Method
Slice your potatoes into roughly 1cm pieces. Place in boiling water for 8-10 minutes until just cooked.
While potatoes are cooking melt butter in a large pan and sauté onion & pepper until softened and onion starting to brown (about 5-7 minutes).
Once potatoes are cooked, drain and set aside.
In a jug mix the eggs, chives, greens salt & pepper.
Tip the potatoes into the pan, on top of the onions & peppers and spread them out so that they are roughly in an even layer.
Preheat your grill on a medium-high setting.
Pour over the egg mixture and cook on a low-medium heat for about 10 -15 minutes or until egg mixture on top looks to be starting to set around the edges.
Place your pan under the grill (leave the door open and pan handle out or it will get very hot / may not be grill safe). Cook under the grill for another 15mins or so, until egg is set and potatoes are getting a golden colour.
Calories per serving roughly = 223
