Spanish Omelette makes a really filling delicious mid week meal. It is so versatile, as you can really add whatever you want, as long as you know what the calories are. It doesn’t take too long to make and can be eaten hot or cold, so it’s great for sticking in the fridge and saving for a ‘leftovers lunch’ or cutting into smaller pieces for snacks.
Spanish Omelette is a good source of protein, so is great for keeping that metabolism firing.
Print
Spanish Omelette
- Total Time: 40 minutes
- Yield: 3 1x
Description
A tasty spanish classic!
Ingredients
Scale
6 eggs
1 medium potato – peeled and sliced
Half an onion, chopped
1 pepper, chopped
1/2 a pack of Spanish tapas meats (approx 60g)
Paprika
Black pepper
Salt
Instructions
- One medium potato peeled and sliced thinly, then steamed until just cooked through.
- Once the potato is just cooked. Sprinkle with paprika, ground black pepper and a little salt.
- In a large frying pan, fry off half an onion and a pepper chopped chunky in up to ten sprays of one calorie spray oil.
- Add half a pack of Spanish tapas meats and gently fry off for a couple of minutes.
- Add the sliced steamed potatoes to the pan and just colour them with the juices of the meats and veg.
- Make sure everything is well mixed and evenly spaced out in the pan.
- In a jug whisk 6 eggs and add to the pan, then turn the heat down so it starts to set slowly.
- Once the bottom has set, place the pan under the grill to make sure the top cooks through.
- Turn onto a large plate and divide into 3.
- Serve with a leafy salad.
- Prep Time: 5
- Cook Time: 35
Nutrition
- Calories: 310