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Spanish Omelette


  • 500g potatoes, cut into 1cm cubes
  • salt
  • 175g fresh green beans
  • 2 tblspns vegetable/olive oil
  • 1 onion, chopped
  • 1 red pepper, deseeded & diced
  • 7 eggs, beaten
  • 2 tblspns finely chopped parsley
  • ½ tspn sweet paprika
  • freshly ground black pepper
  • extra chopped parsley for garnish

Bring a pot of boiling salted water to the boil, add potatoes and cook for 5 minutes (don’t cook till they are mushy). Drain, refresh in cold water and drain again. Put to the side in a bowl.


Cook the green beans in a pan of salted boiling water for about 8 minutes. Frozen beans you cook for about 5 minutes. Drain, and, as with the potatoes, refresh in cold water and drain again. Cut the beans into 2.5cm lengths.

Heat oil in a large frying pan, add onion and red pepper and cook gently for around 5 minutes. Remove the onion and pepper from the pan and place the oil back into the pan and add the onion and pepper to the potatoes and beans mixture. Add beaten eggs, parsley and sweet paprika to the vegetables in the bowl and stir lightly. Season with salt and pepper.

Reheat oil in the pan over a low heat and pour in the omelette mix. Level out the
mixture and leave to cook very gently for 15-20 minutes, until the bottom is set, but the top creamy. Now heat the grill to high. Place the frying pan under the grill on the lowest position until the top of the omelette is light golden. Loosen the omelette from the pan and slide onto a large plate. Sprinkle with parsley and leave to cool. Cut into wedges and serve with salad.


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