Spanish omelette

Spanish omelette

This versatile dish can be cooked in just one pan. Serve hot with salad and crusty bread.

By , 21 September 2015
Spanish omelette
  • Ready in: 30 mins
  • Serves: 6
  • Price: 95p per serving
Nutritional Info
Each 251g serving contains
  • Fat med
    16.3g
    23%
  • Saturates low
    3.7g
    18%
  • Sugars low
    7.2g
    8%
  • Salt low
    0.6g
    9%
  • Energy 1147KJ 274KCAL
    14%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 457kJ/109kcal.
Ingredients
  • 8 large eggs
  • 2 tbsp sunflower oil
  • 1 onion, chopped
  • 2 red peppers, de-seeded and cut into small pieces
  • 5 cooked new potatoes (or canned new potatoes), thickly sliced
  • 6 sundried tomatoes, cut into small pieces
  • 198g can Green Giant Naturally Sweet Sweetcorn
Method
  • Lightly beat the eggs in a bowl, using a fork. Season.

  • 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.

  • 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.

  • 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.

  • 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.