Spanish Omelet
Ready In: 25 mins
Serves: 4-8
Ingredients
- 8 ounces baby new potatoes, halved
- 4 eggs
- 1⁄2 cup grated manchego cheese or 1⁄2 cup cheddar cheese
- 1⁄3 cup chopped roasted red peppers from a jar
- 3 scallions, finely sliced
- salt and pepper
- 1 teaspoon butter
- 1 drop oil
Directions
- Turn on the broiler and let it heat up while you start off the omelette.
- Cook the new potatoes in boiling water for 15 minutes until cooked through, then drain.
- Whisk the eggs in a bowl and then add the cheese, pepper, and scallions and season with salt and pepper.
- Heat the butter and oil in a small (broiler safe) skillet, and once hot pour in the omelette mix and cook gently for 5 minutes.
- By this time, the bottom of the omelette should be set and rather than turn it, simply sit the skillet under the broiler for a few minutes to set the top.
- Turn the omelette upside down onto a plate to let cool. Don’t worry if it feels a little wibbly-wobbly in the middle, as it will carry on cooking as it cools.
- Once cool, slice into 4 large or 8 smaller wedges.
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