Spanish Omelette

Eat half of this recipe, saving half to eat cold for lunch on another day. Eggs provide a good supply of B vitamins that help to convert food into energy and support a healthy nervous system.


Serves 4
adults
322
Kcals
per serving

10 Mins
prep

20 Mins
cooking

Recipe
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Ingredients

Waxy potatoes such as Charlotte or new potatoes  (250g)
1 small onion, finely sliced  (75g)
1 tbsp olive oil
1 small red pepper, cut in half, seeds removed and finely sliced  (90g)
4 medium free-range eggs  (220g)
Pinch of salt
Pinch of ground black pepper
Chives, snipped into small pieces with scissors  (15g)
Frozen peas  50g
Salad leaves  100g
2 tsp lemon juice

Method

  1. Slice the scrubbed potatoes into 1/2cm slices and simmer very gently in boiling water for about 8 minutes until just cooked through. Be careful not to overcook. Drain.
  2. Put the onion into a medium-sized frying pan with 2 tsp of the oil and cook over a low heat for about 5 minutes. Add the pepper to the pan with the onions and cook for another 5 minutes until softened.
  3. Break the eggs into a bowl and beat with a whisk or fork then season with salt and pepper. Stir in the chives and the peas.
  4. Heat the grill to medium.
  5. Add the rest of the oil to the frying pan and add the potatoes. Pour over the egg mixture and cook gently for about 15 mins until almost set and golden brown underneath.
  6. Put the frying pan under the grill. Cook for a further minute or two.
  7. Turn onto a warmed plate, cut into quarters and serve half with salad leaves dressed in lemon juice.
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Nutritional information per serving

322kCal, 1349kJ
18.9g
15g
4g
29.6g
8.4g
4.4g
213mg

© The Vegetarian Society