Spanish style omelette with olives

    27 min

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

    2 people made this

    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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