Spanish omelette


Serves 6

Ready in 30 Minutes


• 8 large eggs • 2 tbsp sunflower oil • 1 onion, chopped • 2 red peppers, de-seeded and cut into small pieces • 5 cooked new potatoes thickly sliced • 6  sundried tomatoes, cut into small pieces • 198g can Sweetcorn


1. Lightly beat the eggs in a bowl, using a fork. Season. 2. Heat the oil in a large, non-stick 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, until almost set and there is only a thin film of uncooked egg on top. 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:


Special Diets:

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