Spanish Omelette

Spanish Omelette Spanish Omelette

This is a great way of using up those leftovers - perfect for lunch.

4 people 25 minutes 10 minutes


  • 1 head Broccoli cut into spears
  • 4 - Mushrooms thinly sliced
  • 100 g SuperValu Grated Cheddar Cheese
  • 2 - SuperValu Onion thinly sliced
  • 4 - SuperValu Rooster Potatoes peeled and thinly sliced

From your Store Cupboard

  • 5 large Fresh Egg
  • 2 cloves SuperValu Garlic crushed and chopped
  • 0 - SuperValu Olive Oil for frying
  • 0 - SuperValu Whole Black Peppercorns


  1. Dry the potatoes well in a clean cloth.
  2. Gently heat a large (ideally 9 inch) non stick frying pan with a little olive oil.
  3. Add the onions, garlic and potatoes and continue to cook for 8-10 minutes until the potatoes have softened a little.
  4. Transfer the vegetables from the pan into a clean bowl.
  5. Wipe out the pan with a clean cloth, add a little more olive oil and return to the heat.
  6. Add the mushrooms and broccoli spears to the pan and cook for three to four minutes.
  7. In a separate bowl whisk together the eggs and cheese and add the potato mixture, pour on top of the broccoli and mushrooms.
  8. Cook the entire mixture in the pan over a low heat.
  9. Occasionally slide a palette knife up around the side of the omelette to prevent it from sticking.
  10. When it looks set on the top, and there is very little liquid left place a plate on top of the pan, turn it over and return it to the pan and continue cooking for another couple of minutes.
  11. When the omelette is fully set slide onto a large chopping board.
  12. This can be served either hot or cold. Serve immediately.
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