Spanish Potato Omelette

Submitted by:
This is my favourite omlette of all time. Serve hot or cold with a simple salad. Cold wedges are great for picnics too. For a meat variation try some diced ham or bacon or even sausage.

Preparation time: 10 mins
Cooking time: 30 mins

Difficulty:
Serves: 4

Dietary guidance: v 

Tags: spanish · main · starter · picnic · ham · pork · potato · omelette · spain ·

Ingredients

450g/1lb waxy potatoes
salt and black pepper
1 red onion
1 clove of garlic
1 red pepper
4 tablespons olive oil
100g/4oz frozen peas
50g/2oz cheddar cheese
2 tablespoons chopped fresh parsley

Method

Peel and cube the potatoes. Cook in boiling, salted water for 5 minutes or until tender. Drain. Meanwhile, peel and chop the inion and crush the garlic. Deseed and dice the pepper.

Heat half the oil in a large frying pan. Fry the onion for 3 minutes. Add the garlic, red pepper and peas. Fry for 3 minutes, the transfer to a plate.

Heat the remaing oil in the pan. Add the potatoes and cook for 8 minutes, stirring. Beat the eggs and add the cheese. Season. Return the onion micture to the pan with the parsley. Reduce the heat and pour over the eggs evenly over the mixture.

Cook the omelette over a low heat for 10 minutes, or until the eggs are set. Loosen the edges with a palette knife and turn out the onelette onto a plate.

Serve hot or cold.

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