Spanish style omlette

Spanish-style omelette

Goat’s cheese, onion and red peppers give this a true taste of the Med

By , 26 April 2016

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Spanish-style omelette
  • 40 Mins

  • Serves: 4

Nutritional Info
Each 277g serving contains
  • Energy

    1427KJ

    341KCAL

    17%
  • Fat

    20.5g

    med

    29%
  • Saturates

    5.8g

    med

    29%
  • Sugars

    4.7g

    low

    5%
  • Salt

    0.55g

    low

    9%
of your reference intake.
Typical energy values per 100g: 515kJ/123kcal.
Ingredients
  • 300g white potatoes (peeled and cubed)
  • 2tbsp olive oil
  • large onion (sliced)
  • 1 red pepper (deseeded and cut into strips)
  • 1 clove garlic (crushed)
  • 1tbsp chopped parsley
  • 6 large eggs
  • 50g Chosen by you Goats’ Cheese (crumbled)
  • To Serve
  • Toasted flaked almonds
  • Green salad
Method
  • Preheat the oven to 220C/ 200C Fan/Gas 7. Coat the potato in 1tbsp of the oil, then bake on a baking tray for 15-20 mins.

  • Cook the onions in the other 1tbsp oil in a nonstick frying pan until soft. Add the pepper and garlic and cook for 5-6 mins.

  • Break the eggs into a jug, add the parsley and whisk.

  • Stir the potatoes into the veg. Pour over the eggs and sprinkle on the cheese. Cook on low for 10 mins until there’s just a thin layer of uncooked egg on top.

  • Put the pan under a medium grill for 2-3 mins. Top with almonds and serve with salad.