Spanish Omelette

You can make this omelette with just about any left overs you find in the fridge.

You don’t have to stick to the ingredients I have listed below, but obviously more variety you have the nicer the omelette will taste.

Ingredients (Serves 4)

  • 4 small cooked potatoes (cook in microwave for a few minutes if time is an issue)
  • 4 egg tomatoes, seeds removed and diced
  • 3 small zucchini, sliced
  • 1 red capsicum, cut into strips
  • 1 baby eggplant, diced
  • 100g green beans, cut into quarters
  • 1/2 Spanish onion, chopped
  • 1 cup pitted olives, cut into halves
  • 1/2 cup fresh thyme, chopped
  • 1/2 cup flat leaf parsley, chopped
  • 2 garlic cloves, crushed
  • 1/2 teaspoon chilli paste or fresh chilli
  • 8 eggs, beaten
  • 2 tablespoons olive oil
  • some Italian parmesan cheese (optional)
  • sea salt and pepper


  1. Heat olive oil in a large non-stick frypan. Add vegetables, crushed garlic and chilli. Stir- fry for about 10 minutes.
  2. When vegetables are cooked, add the fresh herbs and olives, stir through, season to taste.
  3. Pour the beaten eggs over the vegetables, shake the pan a little so that the beaten eggs are spread evenly over and through the vegetables.
  4. When the bottom of the omelette is cooked remove the pan from heat. Sprinkle top with a little grated Parmesan if you like and put the pan under a hot grill to finish off the cooking. Cook until the top is a golden colour.
  5. Turn omelette out on to a plate. It is delicious hot or cold and particularly good with some crusty bread.