Spanish omelette for lunch

Recipe from: 12/5/1991 12:00:00 AM
Ingredients 12
Servings 8


  • 60
  • 1
    onion, sliced
  • 2
    tomatoes, skinned and chopped
  • 2
    baby marrows, thinly sliced
  • 1
    red or green pepper, seeded and diced
  • 100
    ham, diced
  • 2
    boiled potatoes, diced
  • 12
    eggs, whisked
  • 15
    chopped parsley
  • 5
    dried mixed herbs
  • salt
  • freshly ground black pepper


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.

Read more on: eggs  |  shallow-fry

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