Spanish pepper & potato omelette
Bring a Spanish flavour to the table with this speedy omelette
2
ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
- Boil the potato slices until just tender, about 4-5 minutes. Cook the onions and pepper in a small deep frying pan in 1 tbsp olive oil until softened. Add the potatoes and cook for a minute. Season well, pour in the eggs and stir in the basil.
- Cook until set on the bottom then finish under a preheated grill. Cut into wedges and serve with the salad.
Per serving
274 kcalories, protein 17.5g, carbohydrate 20.9g, fat 14 g, saturated fat 3.6g, fibre 2g, salt 0.46 g
Recipe from olive magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7266/
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Ingredients
- 200g new potatoes , sliced
- 1 small red onion , cut into wedges
- ½ red pepper , sliced
- 4 eggs , beaten
- ½ small bunch basil , shredded
- ½ small bag watercress , rocket and spinach salad, to serve
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1
rating
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 200g new potatoes , sliced
- 1 small red onion , cut into wedges
- ½ red pepper , sliced
- 4 eggs , beaten
- ½ small bunch basil , shredded
- ½ small bag watercress , rocket and spinach salad, to serve
Per serving
274 kcalories, protein 17.5g, carbohydrate 20.9g, fat 14 g, saturated fat 3.6g, fibre 2g, salt 0.46 g
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