Spanish Omelet

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 8 ounces baby new potatoes, halved
• 4 eggs
• 1/2 cup grated manchego cheese or 1/2 cup cheddar cheese
• 1/3 cup chopped roasted red peppers from a jar
• 3 scallions, finely sliced
• salt and pepper
• 1 teaspoon butter
• 1 drop oil

Recipe

• 1 turn on the broiler and let it heat up while you start off the omelette.
• 2 cook the new potatoes in boiling water for 15 minutes until cooked through, then drain.
• 3 whisk the eggs in a bowl and then add the cheese, pepper, and scallions and season with salt and pepper.
• 4 heat the butter and oil in a small (broiler safe) skillet, and once hot pour in the omelette mix and cook gently for 5 minutes.
• 5 by this time, the bottom of the omelette should be set and rather than turn it, simply sit the skillet under the broiler for a few minutes to set the top.
• 6 turn the omelette upside down onto a plate to let cool. don’t worry if it feels a little wibbly-wobbly in the middle, as it will carry on cooking as it cools.
• 7 once cool, slice into 4 large or 8 smaller wedges.