Everyday Meals

Spanish Omelette


A real Sunday night dish great served with a salad.

Prep time:10 mins

Cook time:15 mins

Serves: 5



Step 1

Heat oil in a heavy based frying pan; cook frozen Birds Eye Chopped Onions and garlic for 3-4 minutes. Add sausage and cook for 2-3 minutes.

Step 2

Gently stir in drained and sliced Edgell Tiny Taters and drained Edgell Diced Capsicum. Combine eggs with milk and pour over potato mixture.

Step 3

Cook over a low heat for 10 minutes or until almost set. Sprinkle with parsley and cheese and place under a preheated grill until browned and cooked through.

Tasty Tip!

Chopped bacon can be substituted for the chorizo sausage.

Spanish Omelette
User rating:
  • 4

Featured in this recipe

  • Tiny Taters 822g

    Tiny Taters 822g

  • Diced Capsicum 125g

    Diced Capsicum 125g

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