Spanish style omelette with olives

Spanish style omelette with olives


1 person made this

About this recipe: This delicious omelette uses the simplest of ingredients, yet packs a bold flavour punch. Ideal as a breakfast for two.

Serves: 2 

  • 250g new potatoes
  • 4 tablespoons olive oil
  • 1 onion, peeled and chopped
  • 10 pitted green olives, halved
  • 75g cherry tomatoes, halved
  • salt and ground black pepper, to taste
  • 6 medium eggs
  • fresh chopped parsley, to serve

Prep:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Wash and thinly slice the potatoes. Heat the oil in a non-stick frying pan, add the potatoes and cook over medium heat for 8 minutes until soft. Add the onions and fry for a further 3 minutes.
  2. Stir in the olives and cherry tomatoes and season well with salt and freshly ground black pepper.
  3. Beat the eggs in a bowl, then pour over the potatoes. Cook over a medium heat for 8 minutes until most of the egg has set. Then pop under a hot grill and cook for a further 4 to 5 minutes until the egg has set and is no longer runny.
  4. Slip the omelette onto a plate, sprinkle with parsley and serve warm.

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