Spanish omelette and tomato salad

Week 1, Wednesday

Serves: 4

Time: 30 minutes

Difficulty: Easy


  • 2 tsp butter
  • 1 tbsp of olive oil
  • 500g of peeled potatoes
  • Salt and pepper
  • 200g of sliced onions
  • 8 eggs
  • 120g of rocket watercress spinach salad
  • 1 tbsp balsamic vinegar
  • 3 tomatoes - chopped


  • 1. Place the potatoes in a pan of boiling water seasoned with salt.
  • 2. Cook for 7-8 minutes until they slide off a knife. Then drain and slice the potatoes into small bite size chunks.
  • 3. Add the oil to a frying pan and add the onions and butter, then cook on a medium heat for around 8-9 minutes until they are softened and translucent.
  • 4. Add the potatoes to an oven proof dish or oven safe frying pan. This need to be around 8” round. Then add the onions and spread evenly to the dish / pan.
  • 5. Crack and whisk the eggs, then pour over the potato and onion mix and, add to a pre heated oven at 180c. Cook for 10 minutes or until a knife comes out clean.
  • 6. Add the salad mix and tomatoes along with a generous drizzle of balsamic vinegar and season.
  • 7. Cut the Spanish omelette into four and serve each slice on a plate along with the dressed salad.

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