Spanish Omelette Recipe

This sumptuous Spanish omelette, or frittata as it’s sometimes also known, is absolutely ideal for picnics and parties and is in my opinion a tastier alternative to a traditional quiche. It’s packed full of colourful layers of nutritious veg, can be eaten hot or cold, and tastes just as great on the second day – if there’s any left, that is!

Preparation Time 30 mins – Cooking Time 1 hour – Makes 8 generous slices

2 large baking potatoes, washed and cut into thin slices

1 red bell pepper, finely diced

1 green bell pepper, finely diced

1 small zucchini (courgette), finely diced

1 medium red chilli, finely chopped

6 spring onions (scallions), trimmed and finely chopped

4 cloves of garlic, finely chopped

1 large bunch fresh coriander, coarsely chopped

1 teaspoon smoked paprika

Salt and crushed black pepper

Vegetable stock cube

5 eggs

250ml low-fat single cream (e.g. Elmlea Light)

100g grated Red Leicester cheese

Olive oil

Method

1. Dissolve the vegetable stock cube in a large pan of boiling water and add the sliced potatoes. Boil for about 5 minutes until they start to soften slightly. Drain.

2. Meanwhile, heat a little olive oil in a saucepan and add the chopped peppers, garlic, chilli, spring onions and zucchini. Cook over a low heat for 5 minutes until they start to soften slightly.

3. Grease a 20cm cake tin and line the base with greaseproof paper. Add a layer of the sliced potatoes, cover with a layer of the mixed vegetables and some chopped coriander, then sprinkle over some of the grated cheese. Repeat this process another 2 times.

4. Whisk the eggs in a bowl with the paprika and a generous pinch of salt and black pepper. Pour evenly over the top of the Spanish omelette. Next pour the cream evenly over the top and garnish with a good handful of chopped coriander.

5. Bake uncovered in a preheated oven at 190 degrees celsius / 375 degrees Fahrenheit / gas mark 5 for 1 hour until the eggs and cream have fully cooked. Allow to cool for 10-15 minutes before removing from the tin.

Variations

If you can’t find Red Leicester cheese where you live, simply substitute with some grated cheddar in this Spanish omelette recipe.

Top Tip

This is a useful tip I learned from my mum. When breaking eggs into a bowl, crack each one individually into a small bowl first, rather than breaking them straight into a large bowl together. That way if one of the eggs has gone ‘bad’, you won’t spoil the whole lot.

Nutrition Nugget

Eggs are a really good meat-free source of protein for vegetarians.

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