Preshana's Spanish Omelette

TRH Preshana's Spanish Omelette
1 medium potato cubed and parboiled
oil/butter/ fry light
1 small onion
1/4 red pepper
2 Tbspn sweetcorn
2-3 mushrooms
4 eggs
3 sprigs fresh parsley
dried /fresh herbs of choice (I used oregano and thyme)
1 spring onion
salt/ pepper
paprika (optional)
Parboil potato, drain and set aside
Heat a frying pan, sauté onion, mushrooms and red pepper (4-5 minutes)
Add potato, sweet corn and sauté until potato has cooked through.
Season with salt, pepper and paprika
Beat the egg and add the parsley and spring onion.
Pour the beaten egg over the veggies and allow to simmer.
When a crust it formed, place under the grill for a few minutes
Prepared, tried and tested by: Preshana Singh‎

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