Travel Reference
In-Depth Information
Spanish omelet
This is perfect for using up any leftover cooked vegetables.
1 Beat the eggs with the salt and
pepper and mixed herbs.
2 In a nonstick frying pan, cook the
onion and pepper in the butter until
they begin to soften, then add the
potatoes and carrots. Cook for another
minute, then add the eggs. Let cook on
a very low heat with a lid on until the
egg is firm on the top.
SERVES 4
TIME TO COOK 10 MINS
8 eggs
salt and pepper
mixed dried herbs
1 onion, finely chopped
1 pepper, finely chopped
1 tbsp butter
2 cooked potatoes, diced into
1
⁄
2
in (1cm) pieces
2 cooked carrots, diced into
1
⁄
2
in (1cm) pieces
3 Turn the omelet out onto a plate
with the browned side up. Cut into
quarters and serve.
You could use canned vegetables for
this omelet, but drain them first.
