Spanish Omelette with Spicy Tomato Salsa


  • 1 tablesp. olive oil
  • 8 potatoes, cut into small dice
  • 1-2 onions, chopped
  • 6 Quality Assured eggs, whisked in a large bowl
  • A little salt and black pepper
  • 4-6 well-flavoured tomatoes, diced
  • 1 red onion, diced
  • 1 fresh chilli, diced
  • 1-2 cloves garlic, chopped
  • 1 tablesp. basil or coriander, chopped
  • Juice of ½ lemon
  • 1 tablesp. olive oil
  • A little salt and black pepper


Lightly oil a large non-stick pan. Add the potatoes and cook for 5 minutes. Add the onions and continue cooking for another 4-5 minutes. Add the mixture to the eggs, season and mix well together. Reheat the pan again with a little oil. Add the egg mixture. Cook until the under side is set. Put a large plate on top of the pan and turn the omelette onto it. Then slide it back into the pan and cook the other side. (If the pan is not super non-stick just finish under the grill). To make the Salsa: Mix all the ingredients well together and set aside until ready to serve.

Serving Suggestions

Slide onto a board and cut into 4 wedges. Serve with the Spicy Tomato Salsa and mixed leaves.