Everyday Meals

Spanish Omelette


A real Sunday night dish great served with a salad.

Prep time:10 mins

Cook time:15 mins

Serves: 5


  • 1 tablespoon oil
  • ½ cup frozen Birds Eye Chopped Onions
  • 1 clove garlic, crushed
  • 1 Spanish chorizo sausage, sliced
  • 750g can Edgell Tiny Taters, drained and sliced
  • 125g can Edgell Diced Capsicum
  • 6 eggs, lightly beaten
  • ½ cup milk
  • 1 tablespoon chopped fresh parsley
  • ½ cup grated parmesan cheese


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

  • Chopped Onions 500g

    Chopped Onions 500g

  • Tiny Taters 822g

    Tiny Taters 822g

  • Diced Capsicum 125g

    Diced Capsicum 125g

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