Spanish Omelette

READY IN: 26mins


  • 6
    large eggs (4 egg whites and 2 whole eggs,this can vary depending on your specific diet)
  • 12
    potato, peeled and sliced around 1/2 cm thick (ideally a waxy one like Jersey Royals)
  • 14
    medium onion, diced
  • 12
    red pepper, chopped
  • 3
    chives, sprigs chopped
  • 1
    tablespoon olive oil


  • To soften the potatoes you have a few choices, microwave is the quickest (1-2 minutes), steam (4 minutes) or boil (6 -7 minutes) until just cooked through and drain well.
  • In a pan, add the oil on a low to medium heat and cook the onions until they soften (2 minutes).
  • Add the peppers and potatoes to the pan, season with salt and pepper and cook for another 5 minutes.
  • Add the egg mixture into a jug and beat with a fork. Add the chives and season this with a generous amount of pepper and a pinch of salt.
  • Reduce the heat to low and pour the egg mixture in to the pan. Stir to even out the vegetables in the mixture.
  • Cook for 6-8 minutes with the lid on until almost set and golden brown underneath.
  • To finish put the frying pan under the grill leaving the handle outside the oven. After 1 or 2 minutes your dish is good to go.
  • The beauty about this dish is that it can be eaten cold or kept and re-heated at a later time, while still tasting just as great.