Spanish Omelette

published on 21 February, 2018 at 12:54
Ingredients:
350g Potatoes: Cut into a 1.5cm dice
2 Spring Onions: Cut into 1cm lengths
1 Courgette: Cut into quarters lengthways then into 1cm chunks.
1 Red Pepper: Diced
1 Yellow Pepper: Diced
1 Tbsp Cooking oil
80g Butter
6 Eggs: Beaten
Ham
Mozzarella Cheese
 
Instructions:
Heat the cooking oil and 30g of the butter in a large pan and when melted add the potatoes, season with salt and pepper and cook for 10 minutes.
Add the peppers, courgette and onion and more salt, cook for a further 3-4 minutes before removing and allowing to cool for 10 minutes.
Stir in the beaten eggs.
Melt the remaining 50g of butter in a 24cm pan and add half of the omelette mix and cook for 5 minutes.
Add the sliced ham and mozzarella cheese and pour over the remaining omelette mix and cook until the top begins to set which should take around 10 minutes.
Flip and cook for another 3-4 minutes.
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