Date posted: 26/04/2019

Spanish breakfast omelette

  • Serves 4
Votes: 0 Average: 0


Everyday Favourites extended life vegetable oil - tin 60ml
Everyday Favourites salted butter 40g
Everyday Favourites sliced onions 150g
Everyday Favourites sliced mixed peppers 200g
Brindisa mini chorizo dulce 1kg
Everyday Favourites peeled new potatoes 180g
Everyday Favourites fancy peas 150g
Everyday Favourites cooking salt 6g
Everyday Favourites cracked black peppercorn 0.8g
Everyday Favourites free range medium eggs 6
Cravendale whole milk 60ml
Everyday Favourites paprika 1g


  1. Heat a large frying pan and add the oil and butter.
  2. Once the butter has melted add the sliced onions and peppers and cook until lightly caramelised.
  3. Add the chopped chorizo and chopped potatoes cook for a further 2-3 minutes then add the peas and continue to cook for 2 minutes.
  4. In a mixing bowl add the salt, pepper, eggs, milk & paprika and beat together.
  5. Pour the mixture into the frying pan and stir gently then continue to cook for a further 1-2 minutes until golden brown underneath.
  6. Place the frying pan into the oven and cook for 8-10 minutes until it's just set.
  7. Remove from the oven and either serve or leave to go cold.
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