Vegetarian Spanish Omelette


I have to confess that until about a month ago I had never eaten a Spanish Omelette before….quite shocking I know! Well after enjoying one as part of a tapas meal with my hubby, I decided to give it a go myself. It’s easy, tasty and healthy. You can share it between two people as a meal on it’s own, or you share it between four people with a salad and bread.

Serves 2-4

Prep Time: 10 minutes

Cooking Time: 40 minutes


500g waxy potatoes, diced into 1 cm chunks

1 small white onion, diced

2 large tomatoes, diced

4 closed cup mushrooms, diced

1 green pepper, diced

Half courgette, diced

8 eggs, whisked

300ml milk

1 teaspoon mixed herbs

Salt and pepper to taste


Preheat the oven to 180 degrees celsius fan.

Boil the potatoes for 8 minutes.

Drain potatoes and place in a high sided rectangular baking tin.

Add all the diced veg.

Cook in the oven for ten minutes.

Mix the herbs, egg and milk in a large bowl. Season.

Remove tray from oven and pour the eggy mix over all the veg.

Stir briefly then pop back into the oven for 20 minutes.

Remove from the oven when the middle is firm and the whole thing is golden brown.

Serve with a mixed salad and crusty bread.

Optional extras

This is a veggie version, but it could easily be made for carnivores too. Add any number of different ingredients to the basics of potatoes and the eggy mix. There are so many possibilities. Go on…experiment for yourself!




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