SPANISH OMELETTE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a frying pan or paella pan. Add the onion, red pepper and celery, and cook for 5 minutes until the vegetables are soft, but not coloured.
- Add the potatoes and beans, and cook for several minutes to heat through.
- In a small bowl, beat the eggs with a fork, then season well and pour over the ingredients in the pan.
- Stir the egg mixture with a wooden spatula until it begins to thicken, then allow it to cook over a low heat for about 8 minutes.
- The omelette should be firm, but still moist in the middle. Cool slightly then invert on to a serving plate.
- Cut the omelette into thick wedges. Serve warm or cool with a green salad and a little olive oil to drizzle over.
INGREDIENTS
- 3 tablespoon sesame oil
- 2 Spanish onion, chopped
- 2 small red pepper, seeded and diced
- 4 celery sticks, chopped
- 300 grams potatoes, peeled, diced and cooked
- 500 grams can cannellini beans, drained
- 10 eggs
- Salt and ground black pepper
- Green salad and olives, to serve
- Oregano, to garnish
5 comments for “Spanish Omelette”
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