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Spanish Omelette

Spanish Omelette

from Annabel Karmel's Lunch Boxes and Snacks

Spanish Omelette


  1. 4-6 baby Yukon Gold potatoes
    1 tbsp olive oil
    1 small onion, peeled and finely chopped
    1 zucchini, diced or grated, chopped
    2 tomatoes, skinned, de-seeded and roughly chopped
    4 eggs
    1 tbsp milk
    2 tbsp freshly grated Parmesan cheese
    Salt and freshly ground black pepper


Bring a lightly salted saucepan of water to the boil, add the new potatoes, reduce the pan to a simmer and cook the potatoes for about 12 minutes, until tender. Drain, leave to cool and then cut into slices.

Heat the oil in an 18-20 cm non stick frying pan. Add the onion and sauté for 2 minutes. Add the chopped courgette and sauté for about 6 minutes. When the zucchini is cooked, add the tomatoes and cook for 2 minutes, then stir in the sliced new potatoes.

Beat the eggs together with the milk, parmesan cheese and a little seasoning. Pour the egg mixture over the vegetables and cook over a medium heat for about 4 minutes or until the eggs are set underneath. Meanwhile, preheat the grill to high. Place the frying pan under the grill with the handle sticking out if not metal and cook for about 3 minutes until golden and set. When the omelette is cold, cut into wedges and wrap in foil.

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