Spanish Omelette

Spanish Omelette

We discovered this omelette dish about a year ago and make it once every few weeks. It's quick to pull together and I always work to have the ingredients on hand for an easy meal. We often eat it for dinner on an especially chaotic night because by the time we're ready to sit down to eat, it's cooled to the perfect temperature. Nigella suggests this as a great item for a picnic lunch though as the warmest you want to eat it is room temperature and it's easy to transport.

What I love about it though is the combination of colours and flavours. Simple ingredients highlighted together in an equally simple dish. The sweetness of the peppers, the sharpness of the cheese, the texture of the soft potatoes with vibrant colour of the bright green onions.

Spanish Omelette

Ingredients

  • 12-15 baby new potatoes, halved and boiled until cooked through
  • 5 eggs
  • 3/4 of a jar of flame roasted peppers, roughly chopped
  • 3 green onions, finely sliced
  • 3/4 cup old cheddar cheese, grated
  • 1 tsp butter
  • salt and pepper to taste
Read the whole recipe on Being Suzy Homemaker