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Spanish Omelette with Spicy Tomato Salsa

This recipe is a great illustration of simple, enjoyable food

To cook

Lightly oil a large non-stick pan. Add the potatoes and cook for 5 minutes. Add the onions and continue cooking for another 4-5 minutes. Add the mixture to the eggs, season and mix well together.

Reheat the pan again with a little oil. Add the egg mixture. Cook until the under side is set. Put a large plate on top of the pan and turn the omelette onto it. Then slide it back into the pan and cook the other side. (If the pan is not super non-stick just finish under the grill).

To make the Salsa

Mix all the ingredients well together and set aside until ready to serve. To Serve: Slide onto a board and cut into 4 wedges. Serve with the Spicy Tomato Salsa and mixed leaves.



Complexity

Complexity: Moderate

Time: 10 mins

Serves: 4

Method: Pan

Ingredients

  • 1 tablesp. olive oil
  • 8 potatoes, cut into small dice
  • 1-2 onions, chopped
  • 6 Quality Assured eggs, whisked in a large bowl
  • A little salt and black pepper
  • Spicy Tomato Salsa
  • 4-6 well-flavoured tomatoes, diced
  • 1 red onion, diced
  • 1 fresh chilli, diced
  • 1-2 cloves garlic, chopped
  • 1 tablesp. basil or coriander, chopped
  • Juice of ½ lemon
  • 1 tablesp. olive oil
  • A little salt and black pepper

Nutritional

Energy: 290 kcal

Protein: 13 g

Fat: 16 g

Iron: 2.3 mg

Carbohydrate: 25 g

Recipe courtesy of Egg.ie

Please note: All the chickens will live happily-egger-after in the old-yolks-home. No chickens were harmed during the making of this eggstravaganza.
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