Our Recipes / Fresh Made Easy / Windy Spanish Omelette with Herb Salad

Windy Spanish Omelette with Herb Salad

A rustic, golden tortilla packed with potato, sweet peppers and Spanish onion - finished with a fresh tumble of Windy Hills herbs, olive oil and lemon. Simple comfort cooking with a bright herb lift.

Shopping List

Small handful Flat-Leaf Parsley, roughly chopped

Small handful Chives, finely sliced

Small handful Fresh Dill, picked

Pantry CHECK

4 medium Potatoes, peeled and thinly sliced

1 Spanish Onion, thinly sliced

1 Sweet Red Bell Pepper, sliced

1 Sweet Yellow Bell Pepper, sliced

6 Free Range Eggs

½ cup Olive Oil (for cooking potatoes)

Juice of ½ Lemon

Salt & Cracked Black Pepper

METHOD

Cook the potatoes
Heat olive oil in a large frypan over medium heat. Add sliced potatoes and cook gently for 10–12 minutes until soft but not crispy.
Add vegetables
Stir through the sliced onion and sweet peppers. Cook for another 5–6 minutes until tender and fragrant. Season lightly with salt.
Add the eggs
Whisk eggs in a bowl with a pinch of salt and pepper. Pour over the potato mixture and cook on low heat for 6–8 minutes until mostly set.
Finish the tortilla
Place the pan under a grill (or carefully flip the tortilla) and cook for another 2–3 minutes until golden and cooked through.
Make the herb finish
In a small bowl, toss parsley, chives and dill with lemon juice and a drizzle of olive oil.
Serve
Slice the warm tortilla and top with the fresh herb salad. Finish with a final drizzle of olive oil and cracked pepper.