Did you know that green, yellow and red capsicums are all the same vegetable, just at different stages of ripeness? Red capsicums are particularly rich in lycopene, a plant nutrient that keeps your heart healthy.
Spanish Omelette
Rated 5.0 stars by 1 users
Cuisine
Spanish
Prep Time
20 minutes
Cook Time
25 minutes
Did you know that green, yellow and red capsicums are all the same vegetable, just at different stages of ripeness? Red capsicums are particularly rich in lycopene, a plant nutrient that keeps your heart healthy.
Cailie Ford
Ingredients
-
500g potatoes, boiled whole
-
8 eggs
-
1 tbsp chopped parsley
-
½ tsp ground paprika
-
Salt & pepper to taste
-
1 tbsp olive oil
-
1 onion, thinly sliced
-
2 garlic cloves, crushed
-
½ cup finely sliced red capsicum
-
1 cup baby spinach leaves
-
2 eschallots, finely sliced
-
½ cup grated parmesan cheese
Directions
Chop cooked potatoes into thick slices.
Beat eggs with parsley, paprika, salt & pepper.
Heat oil in a large frying pan before adding inion, capsicum, spinach and shallots, and cook for about 5mins. Add garlic in the last minute of cooking.
Arrange potato slices in pan, top with the other cooked vegetables, then pour egg mix over. Cook over low heat for 10min or until eggs are almost cooked.
Sprinkle parmesan over omelette, then place pan under preheated grill to lightly brown the top. Leave to stand for 10min before cutting into wedges to serve. Enjoy hot or cold.
