Spanish Vegetable Omelette

spanish vegetable omelette

Spanish Vegetable Omelette

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Servings: 4
Calories: 292


  • 1 lb potatoes cut into 1 cm (1/2 inch) dice
  • salt
  • 6 oz fresh French beans or 4 oz frozen French beans
  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 1 red pepper deseeded and diced
  • 7 eggs beaten
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon sweet paprika
  • freshly ground black pepper
  • a little extra finely chopped fresh parsley to garnish


  • Bring a pan of salted water to the boil and cook the potatoes for about 5 minutes, until just tender but not mushy. Drain, refresh in cold water and drain again. Put the potatoes in a large bowl.
  • If using fresh beans, bring a pan of salted water to the boil and cook them for about 8 minutes until tender but still crisp. If using frozen beans, cook for about 5 minutes. Drain, refresh in cold water and drain again. Cut the beans into 2.5-4 cm/l-lV2 inch lengths and add to the potatoes in the bowl.
  • Heat the oil in a large non-stick frying-pan, add the onion and red pepper and cook gently for about 5 minutes, stirring occasionally, until softened but not coloured. Remove the onion and pepper from the pan with a slotted spoon, draining all the oil back into the pan, and add to the potatoes and beans.
  • Add the beaten eggs, parsley and sweet paprika to the vegetables in the bowl and stir lightly together. Season to taste with salt and pepper.
  • Reheat the oil in the pan over low heat and pour in the omelette
  • mixture. Level out the vegetables and leave to cook very gently for 15-20 minutes, until the bottom is set but the top is still creamy. Meanwhile, heat the grill to high.
  • Set the frying-pan under the grill at the lowest position from the heat for 2 - 3 minutes, until the top of the omelette is set and light golden. Loosen the omelette from the pan with a palette knife, then with a fish slice slide it carefully on to a large plate. Sprinkle lightly with chopped parsley and leave to cool slightly. Serve the omelette cut into wedges.
Calories: 292 kcal
Carbohydrates: 28 g
Protein: 13 g
Fat: 14g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 286 mg
Sodium: 122 mg
Potassium: 793 mg
Fiber: 5 g
Sugar: 5 g
Vitamin A: 1935 IU
Vitamin C: 70 mg
Calcium: 84 mg
Iron: 3 mg
Ingredients Egg
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