Spanish omelette

A Spanish classic: have it with a salad for a delicious light lunch.

Serves: 1 adult Time: 45 minutes


  • 1 medium potato, peeled and cubed
  • 1 teaspoon oil
  • 1 small onion, finely chopped
  • ½ red or green pepper, finely chopped
  • 1 clove garlic, finely chopped
  • 25g frozen peas
  • 2 tomatoes, peeled and chopped
  • 2 medium eggs


  1. Boil the potato for 8–10 minutes.
  2. While the potato is cooking, heat the oil in a frying pan and fry the onion, pepper and garlic for a few minutes, until the vegetables are soft. Add the peas, drained potatoes and tomatoes.
  3. Next beat the eggs together in a bowl and pour into the frying pan over the vegetables.
  4. Cook for another 5 minutes, then place under a grill on medium heat for 3–5 minutes until the egg has set and the top is golden brown.

Cook’s tips

  • Make sure the eggs are within their best before date and are cooked completely through.
  • For younger babies, when you’re introducing solids after six months, you can make the omelette easier for them to eat by ma
    shing it up.
Each 398g serving contains:

% of your Guideline
Daily Amount (GDA)
Adult GDA
Energy 339 kcal 1424 (kJ)
Fat 17.8g 25% GDA 70g
5.8g 29% GDA 20g
Sugars 6.8g 8% GDA 90g
0.5g 8% GDA 6g

Guideline Daily Amounts (GDAs) are guidelines about the approximate amount of particular nutrients and calories required for a healthy diet.

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