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Spanish Omelette

Serves 6 25
Pan-roast omelette with potato and onion and a tangy red pepper romesco sauce.

Nutritional Information

Energy (kcal)

102kcal

Fat

6.3g

of which saturates

1.3g

Carbs

5.7g

of which sugars

2.3g

Fibre

1.4g

Protein

4.8g

Salt

0.42g

Energy (kcal)

279kcal

Fat

17g

of which saturates

3.4

Carbs

16g

of which sugars

6.2g

Fibre

3.8g

Protein

13g

Salt

1.2g

Ingredients

  • 8 Medium Eggs
  • 300g of Potatoes
  • 1 White Onion
  • 4 tbsp of Olive Oil
  • 2 Red Peppers
  • 50g or a Handful of Toasted Almonds
  • 1 tbsp of Cider Vinegar
  • 2 Garlic Cloves
  • 1 tsp of Smoked Paprika
  • 1 tsp of Salt
  • 1 tsp of Black Pepper
  • 200g Mixed Salad

Method

  1. Peel and thinly slice the onion. Slice the baby potatoes into chunks, skin-on. Bring 2 tablespoons of olive oil to medium heat in a frying pan and add the onions. Fry for 5 minutes before adding in the potatoes and a pinch of salt. Cook for another 10 minutes until caramelised, stirring or shaking occasionally.
  2. Whisk the eggs together in a large bowl. Season with a teaspoon of salt and add the onions and potatoes from the pan into the mix, stirring lightly and letting the egg start to cook. Set aside. 
  3. Char the red peppers over an open flame or under a grill until blackened all over. Put in a bowl and cover with cling film and let steam. After 10 minutes remove the burnt skin and seeds.
  4. Add the red pepper flesh to a bowl along with the garlic cloves, olive oil, smoked paprika, toasted almonds, a teaspoon of salt, black pepper, and cider vinegar. Blitz together into a rustic romesco sauce. 
  5. Add some olive oil to the pan and bring to a low heat. Add in the egg, onion, and potato mixture. Allow to cook until the sides are well set, bringing a spatula around the edge to ensure the sides aren’t stuck. Cook the mix as much as you can before flipping over and cooking on the other side until the omelette is cooked through – or, if it’s easier, place the pan under the grill. Remove the omelette from the pan.
  6. Slice the omelette into 6 pieces and serve with the romesco sauce and the salad dressed with a little olive oil and cider vinegar.

Tip

This recipe can be scaled up or down depending on your individual calorie or macro requirements.

Contains

EGGS, Peppers, Potatoes, Onions, Mixed Salad, Olive Oil, ALMONDS (TREE NUTS), Cider Vinegar, Garlic, Salt, Paprika, Black Pepper.

ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold. This product may also contain traces of Sulphites, Wheat.

 

 

Ingredients

  • 8 Medium Eggs
  • 300g of Potatoes
  • 1 White Onion
  • 4 tbsp of Olive Oil
  • 2 Red Peppers
  • 50g or a Handful of Toasted Almonds
  • 1 tbsp of Cider Vinegar
  • 2 Garlic Cloves
  • 1 tsp of Smoked Paprika
  • 1 tsp of Salt
  • 1 tsp of Black Pepper
  • 200g Mixed Salad

Method

  1. Peel and thinly slice the onion. Slice the baby potatoes into chunks, skin-on. Bring 2 tablespoons of olive oil to medium heat in a frying pan and add the onions. Fry for 5 minutes before adding in the potatoes and a pinch of salt. Cook for another 10 minutes until caramelised, stirring or shaking occasionally.
  2. Whisk the eggs together in a large bowl. Season with a teaspoon of salt and add the onions and potatoes from the pan into the mix, stirring lightly and letting the egg start to cook. Set aside. 
  3. Char the red peppers over an open flame or under a grill until blackened all over. Put in a bowl and cover with cling film and let steam. After 10 minutes remove the burnt skin and seeds.
  4. Add the red pepper flesh to a bowl along with the garlic cloves, olive oil, smoked paprika, toasted almonds, a teaspoon of salt, black pepper, and cider vinegar. Blitz together into a rustic romesco sauce. 
  5. Add some olive oil to the pan and bring to a low heat. Add in the egg, onion, and potato mixture. Allow to cook until the sides are well set, bringing a spatula around the edge to ensure the sides aren’t stuck. Cook the mix as much as you can before flipping over and cooking on the other side until the omelette is cooked through – or, if it’s easier, place the pan under the grill. Remove the omelette from the pan.
  6. Slice the omelette into 6 pieces and serve with the romesco sauce and the salad dressed with a little olive oil and cider vinegar.

Tip

This recipe can be scaled up or down depending on your individual calorie or macro requirements.

Contains

EGGS, Peppers, Potatoes, Onions, Mixed Salad, Olive Oil, ALMONDS (TREE NUTS), Cider Vinegar, Garlic, Salt, Paprika, Black Pepper.

ALLERGY ADVICE: For allergens, see ingredients in CAPS & bold. This product may also contain traces of Sulphites, Wheat.