Spanish omelette for lunch

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8 servings
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Eggs

By Food24 November 03 2009
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Ingredients (12)

60.00 ml oil
1.00 onion — sliced
2.00 tomatoes — peeled and chopped
2.00 courgettes — sliced
1.00 pepper — red or green, diced
100.00 g ham — diced
2.00 potatoes — boiled, diced
12.00 eggs — whisked
15.00 ml fresh parsley — chopped
5.00 ml dried mixed herbs
salt
black pepper — freshly ground
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Method:

Heat the oil in a large pan and sauté the onion until soft. Add the tomato, baby marrows and diced pepper and stir-fry until most of the liquid has evaporated. Add the diced ham and potato. Blend the whisked egg with the parsley and mixed herbs and season to taste with salt and black pepper. Pour over the vegetable mixture. Loosen the mixture from the sides of the pan, drawing it to the centre, until the egg mixture begins to set. Cover the pan, reduce the heat and cook until the mixture has set completely and is pale brown at the bottom. Serve hot or cold with a salad. Serves 8-10.



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