Spanish Omelette

Name: Spanish Omelette
Yield: Serves 4
Cuisine: Spanish
Ingredients: salt and pepper; salt and pepper; 6-8 eggs, depending on the size of the eggs; 1 aubergine, peeled and diced; 1 sweet green pepper, deseeded and diced; 2 ripe tomatoes, skinned and chopped; 1 small courgette, diced; 100 ml (3½ fl oz) olive oil; 1 onion, diced; 100 g (3½ oz) ham, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

Omelettes of any type are of course the perfect one-pot meal, the one pot in question being a large frying pan. This particular version comes from Murcia.

Ingredients

100 ml (3½ fl oz) olive oil
100 g (3½

Europe
Spain
Murcia
Gluten-free
Mediterranean
Breakfast

Method

Heat the oil in a large frying pan and gently fry the ham, onion and green pepper for about 10 minutes. Add the aubergine and courgette and cook until all the vegetables are tender. Add the tomatoes and cook until their juice has evaporated. When the tomatoes are soft, season with a little salt and pepper.

Beat the eggs lightly with a little salt and pour them over the vegetables. Cook