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Spanish omelet

Paula Goodyer

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Spanish omelet
Spanish omeletJennifer Soo

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Ingredients

  • 6-8 organic or free-range eggs, beaten

  • Olive oil

  • 1 onion (or snipped shallots)

  • Your choice of chopped vegetables

  • Fresh herbs if you have them

Method

  1. Heat the oil in a large frying pan and cook the onion until soft. Add the other vegetables and cook until soft. Add the beaten egg, spreading it across the pan and cook on medium heat until it's almost set. As it cooks, draw the mixture in from the edges of the pan so you get an even thickness. Put the pan under a pre-heated grill for a couple of minutes until the omelette is firm. Slice into wedges to serve.

    Serves four.

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