Easy Spanish Omelette
Total Time
45 Minutes
Servings
6
Spice Level
Mild
Ingredients
10
Ingredient List
- 1x Old El Paso Roasted Tomato & Pepper Seasoning Mix
- 2 tbsp unsalted butter
- 1 medium potato, peeled and cubed
- 1 red bell pepper, deseeded and finely chopped
- 1 white onion, cut into thin strips
- 3x eggs, beaten
- Handful of fresh chives, finely chopped
- Handful of fresh coriander, roughly chopped
- Salt and pepper, to taste
TO SERVE
- Old El Paso Soured Cream or Thick N’ Chunky Salsa (optional)
Preparation
- Melt 1 tbsp of butter in a large, shallow frying pan.
- Add your peeled and cubed potatoes, red pepper and white onion to the pan and cook for 15 minutes, until the potato is cooked through and the veggies are soft.
- Add in the Old El Paso Roasted Tomato & Pepper Seasoning Mix with a splash of water and cook for a further 1-2 minutes.
- Remove from the pan and allow to cool for 10-15 minutes.
- In the meantime, beat 3x eggs with salt and pepper to taste and chopped chives. Once slightly cooled, add in the potato mixture and combine well.
- Melt the remaining tbsp of butter in the frying pan and add the omelette mixture back into the pan on a medium heat.
- Cook for 4-5 minutes with a lid on to steam the eggs. Remove the lid and flip the omelette, cooking for a further 2-3 minutes on the other side.
- Transfer to a chopping board and cut into 6 equal slices.
- Serve with the freshly chopped herbs and Old El Paso Soured Cream or Thick N’ Chunky Salsa (optional).
Expert Tips
- If required, pour in 50ml of water during step 2 and place a lid on the pan to help cook the potatoes through. Ensure all water is absorbed or evaporated before combining with the egg mixture.
