Andalusian omelette recipe

1699 ratings Rate
  • Serves 4
  • 5 mins to prepare and 45 mins to cook
  • 193 calories / serving
  • Healthy
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  1. Heat the olive oil in a pan and add the onion. Cook slowly with a pinch of salt until deep golden – about 30 minutes, stirring every so often. Add the red pepper and garlic and cook until softened.
  2. Add in the tomatoes and capers and cook briefly for 30 seconds or so then tip into a large bowl. Pour the seasoned, beaten eggs into the bowl and briefly stir to mix.
  3. Put a small frying pan on the heat and pour in a quarter of the mixture, shaking the pan to ensure it is evenly spread. Reduce the heat and cook for 2-3 minutes until the underside is golden-brown.
  4. Place a similar-sized plate on top of the pan and carefully, using a cloth, invert the tortilla on to the plate. Add a little extra oil into the pan then slide the tortilla back into the pan and cook for another 2-3 minutes, until the centre is set. Slide back on to the plate, repeat to make four small tortillas. 

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  • Ingredients

  • 3-4tbsp olive oil
  • 1 onion, peeled and finely sliced
  • 1 red pepper, deseeded and cut into thin strips
  • 2 garlic cloves, finely sliced
  • 4 tomatoes, deseeded and finely diced
  • 4 eggs, beaten
  • 1tbsp capers
  • Energy 800kj 193kcal 10%
  • Fat 14g 20%
  • Saturates 3g 14%
  • Sugars 7g 7%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 7.3g Protein 7.6g Fibre 2.6g

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