The inspiration for this dish came from various trips to Spain. One day in Barcelona I ordered a baguette and it was filled with a potato omelette. I thought it would be great to add vegetables to it. So here is my vegetable version of the Spanish potato omelette. The great thing about this dish is that it is quite easy. It’s suitable for lunch, dinner and makes an extravagant breakfast.
Ingredients 1 potato
100g canned sweetcorn
3 tbsp of milk
1/8 of an onion
A few slices of sweet pepper
A few sprigs of coriander or parsley
Salt and pepper
Peel the potato and grate it finely
Cut the tomato into 8 slices. Then thinly slice the mushrooms.
Chop the onion. 1/8 of an onion is a rough amount it can be altered to your preference.
Chop a few slices of sweet red pepper. Drain the sweetcorn and place it on the plate with the rest of the vegetables.
Prepared vegetables ready to be cooked
In a frying pan add 3 tbsp of cooking oil and heat this for roughly 30 seconds. Add the grated potato and cook on a medium heat. Add a bit of salt and pepper. The potato will start to bind together it can be separated with the wooden spoon as you cook it. Cook for 7-10 minutes lowering the heat towards the end.
Separating the grated potato
After 10 minutes turn the heat off.
In a separate frying pan add 3tbsp of cooking oil and fry the mushrooms, onions and pepper for 3-5 minutes. Add some salt and pepper.
Frying the vegetables
Then add the sweetcorn and fry for a further minute on a medium heat
Empty the vegetables into the other frying pan with the cooked potato in it.
In the empty frying pan add 1tsp of cooking oil and the tomatoes and then cook on a very low heat.
tomatoes in the frying pan
Whilst the tomatoes are cooking (stir occasionally) crack open to eggs into a bowl. Add 3 tbsp of milk, coriander/parsley and some salt and pepper. Whisk with a fork until it has all mixed together.
Eggs, coriander, milk and seasoning
By now the tomatoes will be soft and can be added to the potatoes and vegetables. Separate the grated potato one final time with the spatula. Return to a medium heat and spread the vegetables evenly in the frying pan.
After a minute on the heat add the mixed eggs to the frying pan. Spread the eggs around the frying pan using the handle to tilt the pan. It’s best not to mix the eggs and vegetables together by using the spatula, otherwise the mixture will start to scramble. Heat for 5 minutes until you can slide the omelette in the base of the pan using the handle.
To cook the other side take the frying pan off the heat and slide the omelette onto a plate.
Slide the half cooked omelette on to the plate
Wear some oven gloves and flip the pan around on to the plate. Then with caution flip the pan again and back on to the heat for 3-5mins.
The vegetable omelette is ready. Serve and enjoy!
The vegetable omelette goes nicely with sliced cheese, salad and even slices of toast.