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Spanish Omelette

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tbsp vegetable oil
  • 3 red onions peeled and sliced
  • 1 red pepper, sliced
  • 50 g chopped chorizo
  • 500 g cooked new potatoes
  • 8 eggs
  • 2 tsp Knorr Reduced Salt Chicken Granules
  • 1 tbsp snipped chives

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

20.3g

Energy (kJ)

1620kJ

Energy (kcal)

387kcal

Carbohydrate incl. fibre (g)

24.5g

Carbohydrate excl. fibre (g)

20.5g

Sugar (g)

5.8g

Fibre (g)

4.1g

Fat (g)

23.0g

Saturated fat (g)

6.6g

Unsaturated fat (g)

14.8g

Monounsaturated fat (g)

8.1g

Polyunsaturated fat (g)

6.6g

Trans fat (g)

0.1g

Cholesterol (mg)

443mg

Sodium (mg)

447mg

Salt (g)

1.12g

Vitamin A (IU)

1432IU

Vitamin C (mg)

45.6mg

Calcium (mg)

94mg

Iron (mg)

2.99mg

Potassium (mg)

753mg

Total

81.1g

6481kJ

1550kcal

98.1g

81.9g

23.2g

16.2g

92.0g

26.5g

59.1g

32.4g

26.6g

0.3g

1770mg

1787mg

4.47g

5727IU

182.5mg

375mg

11.97mg

3014mg


  • 1 Heat the oil in a heavy-based non-stick frying pan. Cook the onions and peppers on medium heat for 2-3 minutes until the onions start to soften, add the chorizo and cook for further 2 minutes then add the potatoes, turning occasionally until the potatoes start to colour.
  • 2 Crack the eggs into a bowl and whisk in the Knorr Reduced Salt Chicken Granules and the chives then pour the mixture into the frying pan. Reduce the heat to low and cook for 8-10 minutes.
  • 3 When the omelette is just set –it should wobble only slightly-place a large plate over the top of the frying pan, turn the frying pan upside down and flip the omelette onto the plate. Then slide it back into the pan, uncooked side down and continue to cook over a low heat for a further 3-4 minutes.
  • 4 Flip the omelette back on the plate to serve and garnish with snipped chives.