Spanish Omelette

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A good way of using leftover potato. Serve with tossed green salad.


Number of servings: 4

Preparation time: 10 minutes

Cooking time: 15 minutes



  • 1 dessertspoon of vegetable oil
  • 2 onions, chopped
  • 2 chopped red pepper
  • pinch of salt
  • ground pepper
  • 4 eggs
  • 2 large potatoes boiled
  • 2 dessertspoon chopped parsley




  • Heat 1 dessertspoon of oil in a frying pan.
  • Add the onions and cook until soft.
  • Add the red pepper, cook for 6 minutes.
  • Beat the eggs in a bowl. Add salt and ground pepper.
  • Stir the potatoes, parsley and fried vegetables into the egg mixture.
  • Pour the egg mixture into the heated frying pan and spread evenly to the edge.
  • Cook for 4 minutes until the egg mixture comes away from the side of the pan.
  • Place the pan under a pre-heated moderate grill for about 4 minutes to cook the top of the omelette.


Keywords: Potato, tossed green salad.


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