Spanish pepper and potato omelette
The ultimate comfort food which clears out the fridge too, try our best Spanish omelette recipe with red onion, red pepper and new potatoes. Serve with a rocket salad
Spanish pepper and potato omelette
Ingredients
- new potatoes 200g sliced
- red onion 1 small cut into thin wedges
- red pepper ½ sliced
- eggs 4 beaten
- basil ½ small bunch shredded
- watercress rocket or spinach salad ½ small bag, to serve
Instructions
- STEP 1
- Boil the potato slices until just tender, about 4-5 minutes.Cook the onions and pepper in a small deep frying pan in 1 tbsp olive oil until softened. Add the potatoes and cook for a minute. Season well, pour in the eggs and stir in the basil. Cook until set on the bottom then finish under a preheated grill. Cut into wedges and serve with the salad.
Notes
Adapted from olivemagazine.com
