A Spanish omelette hits well for Charlotte families: eggs, onions, bell peppers, and tomatoes are pantry staples at every major grocer, and the cost per serving runs around $1.50–$2.00 depending on egg prices and whether you use fresh or canned tomato. The stated 25 minutes is honest for slicing and cooking, though browning the potato layer (notably absent from this ingredient list) and getting the top to set typically takes closer to 35 minutes if you're doing it properly. The dish reheats fine and feeds six as a side or light supper, though coriander is an odd choice here—a traditional recipe uses parsley—and sourcing it fresh at Harris Teeter or Kroger adds a minor inconvenience when dried would work fine. Missing potatoes is the real gap; a proper Spanish omelette centers on thin-sliced potatoes, which would add maybe $1 per serving and 15 minutes of prep time, making this version lighter but less authentic.