1/1 Photo of Spanish Omelette
bluemoon downunder's Note:
Spicy sausage, potato and red peppers in a omelette makes a quick and tasty meal - because it uses canned vegetables. But if you prefer, you can, of course, use fresh vegetables. If you are serving this to children, you will probably want to use a milder sausage. Adapted from a recipe from the Simply Great Recipes Club website.
My Private Note
Units: US | Metric
- 1 tablespoon oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 spanish chorizo sausage, sliced (see Notes)
- 1 (750 g) can baby potatoes, drained and sliced
- 1 (125 g) can diced red peppers, drained
- 6 eggs, lightly beaten
- 1/2 cup milk
- salt, to taste
- fresh ground pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1/2 cup grated parmesan cheese
- 1Heat the oil in a heavy based pan; sauté the onion and garlic for 2 minutes; add the sausage and cook for 2-3 minutes.
- 2Gently stir in the baby potatoes and diced red peppers.
- 3Combine the egg with the milk and pour over the potato mixture; and season to taste with salt and pepper.
- 4Cook over a low heat for 10 minutes or until the omelette has almost set.
- 5Sprinkle with parsley and cheese and place under a preheated grill until browned and cooked through.
- 6Notes: Chorizo sausage is smoked with a spicy flavour and is available in supermarkets or delicatessens. If you want to, obviously you could make your omelette with fresh potatoes and capsicum rather than canned. You could also use a mix of red and green peppers.
Browse Our Top Breakfast Recipes
Nutritional Facts for Spanish Omelette
Serving Size: 1 (238 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 436.5
- Calories from Fat 194
- Total Fat 21.6 g
- Saturated Fat 7.9 g
- Cholesterol 345.7 mg
- Sodium 509.9 mg
- Total Carbohydrate 37.7 g
- Dietary Fiber 5.5 g
- Sugars 5.3 g
- Protein 22.7 g