Spanish omelette


Serves 6

Ready in 30 Minutes


● 8 large eggs ● 2 tbsp sunflower oil ● 1 onion ● 2 red peppers ● 5 cooked new potatoes ● 6 sundried tomatoes ● 198g Sweet Sweetcorn


1. Lightly beat the eggs in a bowl. Season. 2. Heat the oil in a large frying pan. Add the onion and peppers and cook, stirring often, until soft and the onion is golden. 3. Add the potatoes and cook for 2 minutes. Add the tomatoes and sweetcorn and heat through, stirring to make sure everything is distributed evenly across the pan. 4. Pour in the eggs and cook over a low heat, without stirring, until almost set and there is only a thin film of uncooked egg on top. This will be 10-15 minutes, depending on your cooker. 5. Hold a large plate over the pan and invert the omelette onto it. Slide it back into the pan, uncooked-side down, and cook for another 3-4 minutes. Serve straight away, cut into wedges.

Nutritional Info:

Each 251g serving contains 274KCAL

Special Diets:

Leave a Reply

Your email address will not be published. Required fields are marked *