Spanish Omelette

A terrific breakfast recipe for the whole family when you have less than 15 minutes to serve.


  • Eggs – 4
  • Potato – 2, peeled and sliced
  • Onion – 1, sliced
  • Tomato – 2, sliced
  • Green peas – 1/2 cup
  • Green chilli – 2, chopped
  • Grated Cheese – 2 tbsp
  • Olive oil for frying
  • salt and pepper – as per taste

Add olive oil to the pan. Then add the onion slices and fry for 30 seconds. Immediately add the potato slices and fry over low heat.

When potatoes are half cooked, add the tomatoes and green peas with a sprinkle of water and continue cooking. Both potatoes and peas should be well cooked and soft but not mashed.

Remove from heat and let it cool down.
In the mean time, whisk all four eggs with salt and pepper. Add the cooled vegetables into the beaten eggs. You may add a spoonful of milk to the mixture as well.

Add some more oil to the pan. Then pour the egg vegetable mixture onto the heated pan. Sprinkle grated cheese over the eggs and let it cook over very low heat.

Cover and continue cooking till the egg is set well at the top.

Cut into wedges and serve with butter or jam toast and tomato sauce.