Spanish omelette with butternut squash

    20 min

    Spanish omelette, also called Spanish tortilla, is usually made with potatoes but it's also excellent with butternut squash.

    1 person made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 400g butternut squash, peeled, seeds removed and cut into 2cm dice
    • 1/2 leek, sliced thinly
    • 1 small onion, minced
    • 2 garlic cloves
    • salt and pepper
    • 4 eggs
    • 1 glug milk
    • 4 sprigs fresh thyme, leaves only

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat oven to 200 C / Gas 6.
    2. Heat olive oil in a large ovenproof frying or a cast iron pan. Fry squash for 5 minutes, stirring often. Add leek and onion and season with salt and pepper. Fry for a further 5 minutes.
    3. Beat eggs with a little milk and season with salt and pepper. Add half of the thyme. Level the veg in the pan with a spatula so the surface is even and pour over the egg mixture.
    4. Place pan in the oven till the eggs are set, about 10 minutes.
    5. Sprinkle with the remaining thyme leaves and cut into wedges. Serve hot or at room temperature.

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