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Spanish Omelettes

Preparation: 10 mins

Cooking: 30 mins

Serves 4, costs under £2.00


  • 10 Eggs (0)
  • 7 Potatoes (600g) (Medium Sized)
  • 2 Onions (300g) (Medium Sized)
  • 3 Teaspoons Low Fat Spread (15g)
  • 1 Pinch Ground Black Pepper (1g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Peel and slice the onions. Wash and peel the potatoes and cut into roughly ½ cm slices.
  2. Heat 2 teaspoons of low fat spread in a large frying pan over a low heat. Add the onions and cook gently for 10-15 minutes until they start to brown.
  3. Meanwhile, add the potatoes to a saucepan, cover with boiling water and simmer for 8-10 minutes until just cooked through. Drain well.
  4. Break the eggs into a jug or bowl. Beat with a fork and add the pepper.
  5. Heat the grill. Add another teaspoon of low fat spread and the potatoes to the frying pan. Pour over the egg mixture and cook for 15 minutes until the omelette is nearly set and golden brown underneath.
  6. Put the frying pan under the grill with the handle outside the oven so it does not become too hot. Cook for a further 2 minutes, until the omelette is set and golden brown. Divide into four portions and serve.

Nutritional Information