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Spanish Omelette

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30ml/2 tbsp olive oil, plus extra for drizzling
1 Spanish onion, chopped
1 small red (bell) pepper, seeded and diced
2 celery sticks, chopped
225g/8oz potatoes, peeled, diced and cooked
400g/14oz can cannellini beans, drained
8 eggs
Salt and ground black pepper
Sprigs of oregano, to garnish
Green salad and olives, to serve


Serves: 6


1. Heat the olive oil in a 30cm/12in non-stick or heavy frying pan until hot but not smoking. Add the onion, red pepper and celery, stir well and cook over medium heat for 3-5 minutes, stirring often, until the vegetables are soft, but not coloured.

2. Add the potatoes and beans, and cook, stirring or turning gently, for several minutes to heat through.

3. In a small bowl, beat the eggs with a fork, then season well and pour over the ingredients in the pan.

4. Stir until it begins to thicken, then allow it to cook over a low heat for about 8 minutes. The omelette should be firm, but still moist in the middle. Cool slightly then invert on to a serving plate.

5. Cut the omelette into thick wedges. Serve warm or cool with a green salad and olives and a little olive oil. Garnish with oregano.

COOK'S TIP:- In Spain, this omelette is often served as a tapas dish or appetizer. It is delicious served cold, cut into bite-size pieces and accompanied with a chilli sauce or mayonnaise for dipping. Other sliced seasonal vegetables, baby artichoke hearts and chickpeas can also be used in this recipe.

Energy 253Kcal/1059kj; Protein 15.5g; Carbohydrate 20g, of which sugars 4.8g; Fat 13.2g, of which saturates 3.1g; Cholesterol 304mg; Calcium 74mg; Fibre 4.6g; Sodium 403mg

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