Spanish Omelette

1. 1

   To soften the potatoes you have a few choices, microwave is the quickest (1-2 minutes), steam (4 minutes) or boil (6 -7 minutes) until just cooked through and drain well.

2. 2

   In a pan, add the oil on a low to medium heat and cook the onions until they soften (2 minutes).

3. 3

   Add the peppers and potatoes to the pan, season with salt and pepper and cook for another 5 minutes.

4. 4

   Add the egg mixture into a jug and beat with a fork. Add the chives and season this with a generous amount of pepper and a pinch of salt.

5. 5

   Reduce the heat to low and pour the egg mixture in to the pan. Stir to even out the vegetables in the mixture.

6. 6

   Cook for 6-8 minutes with the lid on until almost set and golden brown underneath.

7. 7

   To finish put the frying pan under the grill leaving the handle outside the oven. After 1 or 2 minutes your dish is good to go.

8. 8

   The beauty about this dish is that it can be eaten cold or kept and re-heated at a later time, while still tasting just as great.

* Per serving · 4 servings · Values may vary.

No additional tips available.