Quick and easy, my Spanish style omelette is full is veggies and herbs, protein and some carbs making it a great choice for days when I want something light and delicious but have little time to spare. Great warm or at room temperature, this dish is great for lunch boxes, picnics, meal-preps and can be served in a variety of ways. While my Spanish style omelette can be prepared easily and quickly from scratch, it’s a great way to use up leftovers. Add a bit of this and a dash of that and make it your own; you will find that its a meal you’ll want to go back to very often.
Ingredients (serves 2 to 4):
- 2 tbsp of oil
- 1 large starchy potato, chopped into uniform pieces and wiped dry
- Half a teaspoon of salt
- 1 medium onion, sliced
- 1 zucchini, chopped into uniform pieces; you can add or replace with any vegetable of your choice
- A pinch of freshly ground pepper; feel free to use chilli flakes, minced chillies, paprika instead
- Leaves from a sprig of fresh thyme; feel free to add or replace with any herb of your choice
- 2 cloves of garlic, minced
- 4 large eggs
- 1/4 tsp of smoked paprkia
- 1 to 3 tbsp of minced chives
- Place a moderately wide, flat-based, non-stick pan over medium heat and add in a tablespoon of any oil.
- When the oil is hot, add in the chopped potatoes and a third of the salt and sauté with the lid on stirring every few minutes or so until golden on all sides.
- Add in the onions and sauté until the onions and potatoes are almost cooked through; you can tell that you are ready for the zucchini when the potatoes break a little when pressed but still have a bit of residence within them.
- Now add in the chopped zucchini, some of the salt, ground pepper and fresh thyme and sauté with the lid on stirring every few minutes or so until all of the vegetables are cooked through.
- Add in the minced garlic and sauté for a minute and once the garlic is aromatic, take the cooked veggies off the heat and set aside.
- Meanwhile, crack the eggs in a bowl and mix in the rest of the salt, paprika and the chives.
- Wiping off any bits on the pan to ensure that nothing sticks later, add in a tbsp of oil.
- Once the oil is hot, add in the vegetables and spread them out in an even layer.
- Lower the heat to low; this will ensure that the eggs cook through gently and the bottom doesn’t brown or get burnt.
- Pour in the eggs evenly and placing the lid back on, let it all cook gently for 5 – 7 minutes until the bottom is cooked through; you will know that it’s ready to be flipped when the omelette moves when pushed gently and you see oil bubbling on the sides.
- Running a spatula at the edges, dislodge the omelette from the pan and placing a plate on the pan, turn the omelette carefully onto the plate.
- Gently slide the omelette back into the pan and cook for a few minutes until the other side is set.
- Turn again to cook any raw bits on the other side if needed and once done, in a few seconds, take it off the pan to ensure that it doesn’t overcook.
- Serve with some fresh salad, toast or simply on its own for a delicious and satisfying meal.