Spanish omelettes are great for using up all of your left overs - leftover veggies - cooked or raw, leftover meat - mince, sausages, slices of meat, Last bits in jars such as jalapeno peppers, olives, jarred vegetables. There is usually an odd potato and onion hanging about that are just waiting to be used in this recipe!
They can be eaten hot or cold - you could make one for dinner then have the leftover for the following days lunch!
Buy your eggs HERE.
Your choice of left over veggies/meats/cheese
1 pinch of paprika if desired
Salt & pepper
Peel the potatoes and rinse. Slice into thin slices and pat dry with a clean tea towel or paper towels. Slice the onion.
Put some oil into your frying pan and fry off the potato and onions until the potatoes are golden and cooked through (flip over from time to time rather than stirring and breaking the potato up). Also add any raw items you're using up in this recipe (meats or veggies).
Crack the eggs into a mixing bowl, season with salt, pepper, paprika or any other herbs you want to add and whisk the mixture briefly.
Tip the eggs into the medium hot pan and move the mixture about several times with a spatula to ensure the mixture is evenly spread.
Then sprinkle on top any left over cooked items an your cheese. Turn the heat down and cook until the egg on top is almost no longer runny.
Use a spatula to run round the the omelette in the pan, carefully place a plate over the pan and flip the omelette onto the plate then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
Flip the omelette back onto a plate, cut into wedges and serve hot or cold with salad or beans and mash!
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