Serves 6
25 min
Spanish Omelette
Recipe GLPRa68ea3460066a8
A classic Spanish omelette loaded with sautéed vegetables, fresh coriander, and eggs cooked until golden and set throughout. This hearty, protein-rich dish serves as a wonderful breakfast or light dinner option.
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Ingredients
100 g Cooking oil
to taste Salt
1 tablespoon Black pepper
1 Bell pepper
bunch Fresh coriander
1 Onion
2 Tomatoes
2 Eggs
Directions
Finely dice the onion, tomatoes, and bell pepper. Chop the fresh coriander into small pieces.
Crack the eggs into a large mixing bowl and beat them thoroughly until well combined.
Add the diced vegetables and coriander to the beaten eggs. Season generously with salt and black pepper, then stir well to combine all ingredients.
Heat the cooking oil in a large skillet or frying pan over medium heat.
Once the oil is hot, pour the egg and vegetable mixture into the pan. Cook undisturbed for 3–4 minutes until the bottom begins to set and turn light golden.
Using an egg slice or spatula, gently flip the omelette and cook the other side for an additional 2–3 minutes until the eggs are fully set and reach an internal temperature of 160°F. Both sides should be golden brown.
Transfer the cooked omelette to a serving plate and serve hot.
