Spanish omelette recipe

  • Serves 4
  • 10mins to prepare and 20mins to cook
  • 347 calories / serving
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Cut the potatoes into thick slices, about the size of a one pound coin. Cook in a pan of boiling salted water for 3 mins or until just tender. Drain and set aside. Whilst the potatoes cook, heat the oil in a frying pan, add the onions and saute over a gentle heat for 8 mins, stirring until they are soft. Add the potatoes and saute the potatoes and onions for a further 5 mins or until both are golden.

Beat the eggs with plenty of salt and pepper. Stir the paprika and chilli into the onions and potatoes and cook for 30 seconds. Pour in the eggs and shake the pan to level the surface. Cover with a baking tray and cook over a medium heat for about 8 mins or until the underside is golden brown. Now pop the pan under a hot grill and continue to cook, uncovered for about 4 minutes, until the top is golden and all the egg has set. Leave to cool for a few minutes before transferring to a plate or board. Serve in small wedges either hot, warm or cold.

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  • Ingredients

  • 500g medium potatoes, peeled
  • 4tbsp olive oil
  • 2 onions, sliced
  • 6 eggs
  • 1tsp paprika
  • ½tsp chilli flakes
  • salt
  • freshly ground black pepper
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  • Energy 1445kj 347kcal 17%
  • Fat 21.1g 30%
  • Saturates 4.1g 21%
  • Sugars 5g 6%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 27.8g Protein 14.4g Fibre 3.7g


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