Spanish Omelette + Salad (HC)
Ingredients
- 300g baby potatoes
- 1 tsp olive oil
- 1 red onion, diced
- ½ red pepper, diced
- 4 eggs
- 60g cheese, grated
- 1 tbsp fresh parsley, chopped (½ tsp dried parsley)
- ½ tsp Italian seasoning
- Pinch of black pepper, to taste
- Pinch of chilli flakes (optional)
- Large mixed salad (of your choice: mixed leaves, tomatoes, peppers, red onions, cucumber etc.)
- 2 tsp mayonnaise, salad cream, salad dressing or 2 tbsp coleslaw
Instructions:
Preheat your grill to high (around 220°C) or preheat your oven to 180°C (fan 160°C / Gas Mark 4).
Boil or steam the potatoes for around 8-10 minutes until just tender. Drain and set aside to cool slightly, then slice into rounds.
Heat the oil in a non-stick frying pan over medium heat. Add the onion and pepper and cook for 4–5 minutes until softened.
Add the sliced potatoes to the pan and gently stir to combine with the onion and pepper.
In a bowl, beat the eggs and add the cheese, parsley, Italian seasoning, black pepper, and chilli flakes (if using).
Pour the egg mixture over the vegetables in the pan. Cook for around 3-5 minutes, or until the base has set.
To finish, place the pan under the hot grill for 2–3 minutes until the top is set and lightly golden, or transfer the pan to the preheated oven and bake for 8–10 minutes until the omelette is fully set and golden on top.
Serve with your mixed salad and a spoonful of mayonnaise, salad dressing, or coleslaw on the side.