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  • 1 1/2 cups - sliced mixed peppers
  • 1 - large onion, peeled, finely sliced
  • 1 cans - potatoes, drained
  • - PAM spray
  • 6 - large eggs, beaten
  • - salt and freshly ground black pepper
  • 1 pinchs - dried thyme
  • - freshly chopped chives and paprika
  • Directions:

    1. Heat a non-stick frying pan until hot and add peppers and onion. Stir-fry over high heat for 4-5 minutes until the onion and peppers are tender. Transfer to a heat-proof bowl.

    2. Slice the potatoes and toss into the bowl. Lightly spray a small non-stick frying pan with Pam and heat until hot.

    3. Add the vegetables, lower the heat, and pour in the eggs. Season well and sprinkle in the thyme. Keep stirring the set egg from around the sides of the pan until it sets all over. This will take about 5 minutes.

    4. Preheat the oven to broil setting. Place the pan under the broiler for 1-2 minutes until the top of the omelette is golden. Cut into wedges, sprinkle with chives and paprika and serve with a crisp green salad.

    Brief Description

    Eggs and potatoes seasoned with onion and peppers.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  Mexican

    Prep Time: 10 min
    Cook Time: 15 min

    Posted By:


    Posted On:

    July 18, 2014

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