Easy and delicious, this Spanish Omelette is perfect for fussy eaters.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 35 minutes
    • Spanish
    • Dairy Free
    • Gluten Free
    • Vegetarian

    Spanish Omelette

    Recipe Information

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    2 tbsp Olive Oil

    2 Medium Red Onions, thinly sliced

    1 Sweet Pointed Pepper, deseeded and finely chopped

    500g Potatoes, peeled and diced into 1cm cubes

    6 Medium Free Range Eggs



    ½ bag Baby Leaf Salad

    100g Cherry Tomatoes, halved


    Heat the oil in a large, heavy-based saucepan.

    Fry onions over a medium heat until soft, then add pepper and potatoes. Cover and cook gently over a low heat for 15-20 minutes, stirring regularly, until the potatoes are cooked through.

    Place the eggs into a small mixing bowl, season and whisk together.

    Pour the egg mixture over the vegetables and cook on a medium heat until the sides and top of the omelette are just set.

    Cook the other side until golden brown by sliding the omelette onto a plate, placing the saucepan over the top and flipping over. (Alternatively, place under a hot grill for a couple of minutes to set the top.)

    Place the salad leaves into a bowl and scatter over the cherry tomatoes.

    Slide the omelette onto a plate and serve immediately alongside the salad.