Spanish Omelette

This is my favourite recipe for using up leftover vegetables, perfect for reducing food wastage. Delicious as a last-minute lunch served with seasonal salad leaves and Hillfarm mayonnaise.

Cooking Time 15 minutes
Fry Fry
Serves Serves 2


  • 6 eggs, beaten
  • 1 onion, sliced
  • ½ roasted red and yellow pepper, sliced
  • 200g frozen peas
  • 500g white potatoes, peeled and cubed
  • 150 ml of hillfarm coldpressed rapeseed oil
  • Freshly ground salt and pepper


  1. Preheat the oven to 180°C
  2. Parboil the potatoes in lightly salted water, then drain well
  3. In a heavy-based frying pan, heat the oil and fry the onions and potatoes, stirring occasionally
  4. Add the peas and pepper, and cook for a further 2 minutes.
  5. Season the eggs, and pour over the vegetables
  6. Allow the egg to cook on the bottom for 2 minutes before transferring to the oven. Cook for 15 minutes until the eggs have fluffed up and browned
  7. Serve with a good dollop of Hillfarm mayo


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