Spanish Omelette
At a Glance
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 25 minutes
- Servings
- 4-6 serving(s)
Categories
- Breakfast
- Brunch
- Lunch
- Main Course
- Australian
- Grill
- Stove Top
- Easy
Allergens
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Spicy sausage, potato and red peppers in a omelette makes a quick and tasty meal - because it uses canned vegetables. But if you prefer, you can, of course, use fresh vegetables. If you are serving this to children, you will probably want to use a milder sausage. Adapted from a recipe from the Simply Great Recipes Club website.
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Equipment
Heavy based pan, grill
Ingredients
- 1 tablespoon oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 1 spanish chorizo sausage, sliced (see Notes)
- 1 (750 g) can baby potatoes, drained and sliced
- 1 (125 g) can diced red peppers, drained
- 6 eggs, lightly beaten
- 1/2 cup milk
- salt, to taste
- fresh ground pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1/2 cup grated parmesan cheese
Instructions
Heat the oil in a heavy based pan; sauté the onion and garlic for 2 minutes; add the sausage and cook for 2-3 minutes.
Gently stir in the baby potatoes and diced red peppers.
Combine the egg with the milk and pour over the potato mixture; and season to taste with salt and pepper.
Cook over a low heat for 10 minutes or until the omelette has almost set.
Sprinkle with parsley and cheese and place under a preheated grill until browned and cooked through.
Notes: Chorizo sausage is smoked with a spicy flavour and is available in supermarkets or delicatessens. If you want to, obviously you could make your omelette with fresh potatoes and capsicum rather than canned. You could also use a mix of red and green peppers.
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