Easy Spanish Omelette
This easy Spanish omelette is a great way to use up half a dozen eggs that are about to pass their use-by date. I use tinned new potatoes to speed things up and simplify the process too. If you have any, you could cut up leftover roast potatoes instead to use in this.
It makes a very tasty supper served hot – either alone or with other things – such as rice or chips and meat, fish or vegetables. Otherwise, cook in advance, slice up and serve as part of a picnic or buffet.
This easy Spanish tortilla serves 2-8 (depending on what it is served with)
Easy Spanish Omelette ingredients
- Olive oil, for frying
- Shallot, 1-3 (depending on size), chopped finely
- Red Pepper, 1, chopped finely
- Button mushrooms, a few, sliced (optional)
- New potatoes, 1 tin, drained & diced
- Eggs, 6, beaten
- Cheddar cheese, 100g, grated
- Freshly ground Salt & Pepper (to taste)
Equipment
How to make Easy Spanish Omelette
- Heat a splash of olive oil – enough to thinly coat the base of a heavy-bottomed, ovenproof frying pan.
- Add the shallot and pepper, and stir-fry for around 5 minutes, until softened.
- Add the mushrooms (if using), and stir-fry for a minute.
- Put the potatoes into the pan, stir, then pour over the beaten eggs. Scatter the cheese over, then cook for around 5 minutes until mostly set.
- Meanwhile, pre-heat the grill. Once nearly set, place the frying pan under the hot grill for a few minutes until the top is set and the cheese bubbling.
- Slice up and serve either straightaway, or chill and serve cold.
Related recipes:
- Cheat’s Quiche
- Russian salad with egg
- Ham & egg fried rice
- Coronation Rice Salad
- Chorizo risotto with egg
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