Spanish Omelette with Spicy Pan Roasted Tomatoes

Pierce potatoes and cook in the microwave for 2-3 minutes on high. Cool slightly and slice into rounds. Peel and slice onion. Cut cherry tomatoes in half. Slice olives. Slice red chilli, removing seeds if you prefer less heat. Break eggs into a bowl and whisk together with milk, salt and pepper.

Heat a small non-stick frying pan on a medium high heat and add a drizzle of olive oil. Add the onions to the pan and cook until translucent, about 5 minutes. Turn the heat down if they start to burn. Add in the sliced potatoes and cook, turning often, for 4 minutes or until the potatoes are golden. Season well with salt and pepper.

Arrange the onion and potato mix evenly over the bottom of the pan. Pour egg mix into the pan. Gently shake the pan to distribute the egg mix through onions and potato mix. Cover the pan with a lid or foil and cook the Spanish omelette for 5-6 minutes. Turn the heat down if the omelette is burning. When the omelette is firm in the centre remove from the heat.

Heat another frying pan over a medium high heat. Add a drizzle of olive oil and cherry tomatoes. Cook for 3-4 minutes until cherry tomatoes start to soften. Squash tomatoes with the back of a spoon to break them up and release juices. Add chilli (to taste) olives and spinach. Cook until spinach has wilted and all ingredients are combined, 2-4 minutes.

Flip the omelette out of the pan onto a board and cut into wedges. Serve the Spanish omelette with the spicy tomatoes, spinach and olives. Garnish with chilli if you have any remaining. This dish is also really tasty served cold if you have leftovers.

Pierce potatoes and cook in the microwave for 2-3 minutes on high. Cool slightly and slice into rounds. Peel and slice onion. Cut cherry tomatoes in half. Slice olives. Slice red chilli, removing seeds if you prefer less heat. Break eggs into a bowl and whisk together with milk, salt and pepper.

Heat a small non-stick frying pan on a medium high heat and add a drizzle of olive oil. Add the onions to the pan and cook until translucent, about 5 minutes. Turn the heat down if they start to burn. Add in the sliced potatoes and cook, turning often, for 4 minutes or until the potatoes are golden. Season well with salt and pepper.

Arrange the onion and potato mix evenly over the bottom of the pan. Pour egg mix into the pan. Gently shake the pan to distribute the egg mix through onions and potato mix. Cover the pan with a lid or foil and cook the Spanish omelette for 5-6 minutes. Turn the heat down if the omelette is burning. When the omelette is firm in the centre remove from the heat.

Heat another frying pan over a medium high heat. Add a drizzle of olive oil and cherry tomatoes. Cook for 3-4 minutes until cherry tomatoes start to soften. Squash tomatoes with the back of a spoon to break them up and release juices. Add chilli (to taste) olives and spinach. Cook until spinach has wilted and all ingredients are combined, 2-4 minutes.

Flip the omelette out of the pan onto a board and cut into wedges. Serve the Spanish omelette with the spicy tomatoes, spinach and olives. Garnish with chilli if you have any remaining. This dish is also really tasty served cold if you have leftovers.

Pierce potatoes and cook in the microwave for 2-3 minutes on high. Cool slightly and slice into rounds. Peel and slice onion. Cut cherry tomatoes in half. Slice olives. Slice red chilli, removing seeds if you prefer less heat. Break eggs into a bowl and whisk together with milk, salt and pepper.

Heat a small non-stick frying pan on a medium high heat and add a drizzle of olive oil. Add the onions to the pan and cook until translucent, about 5 minutes. Turn the heat down if they start to burn. Add in the sliced potatoes and cook, turning often, for 4 minutes or until the potatoes are golden. Season well with salt and pepper.

Arrange the onion and potato mix evenly over the bottom of the pan. Pour egg mix into the pan. Gently shake the pan to distribute the egg mix through onions and potato mix. Cover the pan with a lid or foil and cook the Spanish omelette for 5-6 minutes. Turn the heat down if the omelette is burning. When the omelette is firm in the centre remove from the heat.

Heat another frying pan over a medium high heat. Add a drizzle of olive oil and cherry tomatoes. Cook for 3-4 minutes until cherry tomatoes start to soften. Squash tomatoes with the back of a spoon to break them up and release juices. Add chilli (to taste) olives and spinach. Cook until spinach has wilted and all ingredients are combined, 2-4 minutes.

Flip the omelette out of the pan onto a board and cut into wedges. Serve the Spanish omelette with the spicy tomatoes, spinach and olives. Garnish with chilli if you have any remaining. This dish is also really tasty served cold if you have leftovers.

Pierce potatoes and cook in the microwave for 2-3 minutes on high. Cool slightly and slice into rounds. Peel and slice onion. Cut cherry tomatoes in half. Slice olives. Slice red chilli, removing seeds if you prefer less heat. Break eggs into a bowl and whisk together with milk, salt and pepper.

Heat a small non-stick frying pan on a medium high heat and add a drizzle of olive oil. Add the onions to the pan and cook until translucent, about 5 minutes. Turn the heat down if they start to burn. Add in the sliced potatoes and cook, turning often, for 4 minutes or until the potatoes are golden. Season well with salt and pepper.

Arrange the onion and potato mix evenly over the bottom of the pan. Pour egg mix into the pan. Gently shake the pan to distribute the egg mix through onions and potato mix. Cover the pan with a lid or foil and cook the Spanish omelette for 5-6 minutes. Turn the heat down if the omelette is burning. When the omelette is firm in the centre remove from the heat.

Heat another frying pan over a medium high heat. Add a drizzle of olive oil and cherry tomatoes. Cook for 3-4 minutes until cherry tomatoes start to soften. Squash tomatoes with the back of a spoon to break them up and release juices. Add chilli (to taste) olives and spinach. Cook until spinach has wilted and all ingredients are combined, 2-4 minutes.

Flip the omelette out of the pan onto a board and cut into wedges. Serve the Spanish omelette with the spicy tomatoes, spinach and olives. Garnish with chilli if you have any remaining. This dish is also really tasty served cold if you have leftovers.

Pierce potatoes and cook in the microwave for 2-3 minutes on high. Cool slightly and slice into rounds. Peel and slice onion. Cut cherry tomatoes in half. Slice olives. Slice red chilli, removing seeds if you prefer less heat. Break eggs into a bowl and whisk together with milk, salt and pepper.

Heat a small non-stick frying pan on a medium high heat and add a drizzle of olive oil. Add the onions to the pan and cook until translucent, about 5 minutes. Turn the heat down if they start to burn. Add in the sliced potatoes and cook, turning often, for 4 minutes or until the potatoes are golden. Season well with salt and pepper.

Arrange the onion and potato mix evenly over the bottom of the pan. Pour egg mix into the pan. Gently shake the pan to distribute the egg mix through onions and potato mix. Cover the pan with a lid or foil and cook the Spanish omelette for 5-6 minutes. Turn the heat down if the omelette is burning. When the omelette is firm in the centre remove from the heat.

Heat another frying pan over a medium high heat. Add a drizzle of olive oil and cherry tomatoes. Cook for 3-4 minutes until cherry tomatoes start to soften. Squash tomatoes with the back of a spoon to break them up and release juices. Add chilli (to taste) olives and spinach. Cook until spinach has wilted and all ingredients are combined, 2-4 minutes.

Flip the omelette out of the pan onto a board and cut into wedges. Serve the Spanish omelette with the spicy tomatoes, spinach and olives. Garnish with chilli if you have any remaining. This dish is also really tasty served cold if you have leftovers.

Pierce potatoes and cook in the microwave for 2-3 minutes on high. Cool slightly and slice into rounds. Peel and slice onion. Cut cherry tomatoes in half. Slice olives. Slice red chilli, removing seeds if you prefer less heat. Break eggs into a bowl and whisk together with milk, salt and pepper.

Heat a small non-stick frying pan on a medium high heat and add a drizzle of olive oil. Add the onions to the pan and cook until translucent, about 5 minutes. Turn the heat down if they start to burn. Add in the sliced potatoes and cook, turning often, for 4 minutes or until the potatoes are golden. Season well with salt and pepper.

Arrange the onion and potato mix evenly over the bottom of the pan. Pour egg mix into the pan. Gently shake the pan to distribute the egg mix through onions and potato mix. Cover the pan with a lid or foil and cook the Spanish omelette for 5-6 minutes. Turn the heat down if the omelette is burning. When the omelette is firm in the centre remove from the heat.

Heat another frying pan over a medium high heat. Add a drizzle of olive oil and cherry tomatoes. Cook for 3-4 minutes until cherry tomatoes start to soften. Squash tomatoes with the back of a spoon to break them up and release juices. Add chilli (to taste) olives and spinach. Cook until spinach has wilted and all ingredients are combined, 2-4 minutes.

Flip the omelette out of the pan onto a board and cut into wedges. Serve the Spanish omelette with the spicy tomatoes, spinach and olives. Garnish with chilli if you have any remaining. This dish is also really tasty served cold if you have leftovers.