Spanish vegetable omelette


serves 4
500 g (1 lb) potatoes, cut into 1 cm (1/2 inch) dice
175 g (6 oz) fresh French beans or 100 g (4 oz) frozen French beans
2 tablespoons vegetable oil
1 onion, chopped
1 red pepper, deseeded and diced
7 eggs, beaten
2 tablespoons finely chopped fresh parsley
1/2 teaspoon sweet paprika
freshly ground black pepper
a little extra finely chopped fresh parsley, to garnish


1. Bring a pan of salted water to the boil and cook the potatoes for about 5 minutes, until just tender but not mushy. Drain, refresh in cold water and drain again. Put the potatoes in a large bowl.

2. If using fresh beans, bring a pan of salted water to the boil and cook them for about 8 minutes until tender but still crisp. If using frozen beans, cook for about 5 minutes. Drain, refresh in cold water and drain again. Cut the beans into 2.5-4 cm/l-lV2 inch lengths and add to the potatoes in the bowl.

3. Heat the oil in a large non-stick frying-pan, add the onion and red pepper and cook gently for about 5 minutes, stirring occasionally, until softened but not coloured. Remove the onion and pepper from the pan with a slotted spoon, draining all the oil back into the pan, and add to the potatoes and beans.

4. Add the beaten eggs, parsley and sweet paprika to the vegetables in the bowl and stir lightly together. Season to taste with salt and pepper.

5. Reheat the oil in the pan over low heat and pour in the omelette
mixture. Level out the vegetables and leave to cook very gently for 15-20 minutes, until the bottom is set but the top is still creamy. Meanwhile, heat the grill to high.

6. Set the frying-pan under the grill at the lowest position from the heat for 2 - 3 minutes, until the top of the omelette is set and light golden. Loosen the omelette from the pan with a palette knife, then with a fish slice slide it carefully on to a large plate. Sprinkle lightly with chopped parsley and leave to cool slightly. Serve the omelette cut into wedges.

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