Preshana’s Spanish Omelette

TRH Preshana's Spanish Omelette

Ingredients
1 medium potato cubed and parboiled
oil/butter/ fry light
1 small onion
1/4 red pepper
2 Tbspn sweetcorn
2-3 mushrooms
4 eggs
3 sprigs fresh parsley
dried /fresh herbs of choice (I used oregano and thyme)
1 spring onion
salt/ pepper
paprika (optional)

Method:
Parboil potato, drain and set aside
Heat a frying pan, sauté onion, mushrooms and red pepper (4-5 minutes)
Add potato, sweet corn and sauté until potato has cooked through.
Season with salt, pepper and paprika
Beat the egg and add the parsley and spring onion.
Pour the beaten egg over the veggies and allow to simmer.
When a crust it formed, place under the grill for a few minutes

Prepared, tried and tested by: Preshana Singh

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This entry was posted in Breakfast, Vegetables by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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