Pea, Potato And Meat Omelette
This recipe is a delightful and satisfying Spanish-inspired potato and egg tortilla, loaded with flavorful meatballs and sweet peas. The golden potatoes are first sautéed until tender along with onions, creating a delicious base for the dish. Mixed gently with beaten eggs and other ingredients, the tortilla is cooked to gooey perfection on the stovetop before getting a final, crispy golden finish under the grill. Serve in wedges alongside a crisp salad for a delightful meal.
— Constant Cookbook
Ingredients
- 650g/1lb 7oz potatoes (any)
- 6 tbsp olive oil
- 1 onion, chopped
- 8 eggs
- 140g/5oz sliced meatballs
- 250g peas
Instructions
- Thickly slive the potatoes. In a large frying pan, heat four tablespoons of oil. Fry the potatoes gently for about 15 mins, until beginning to turn golden and just tender. Add the onion to the pan and cook for 5 mins.
- In a large bowl, beat the eggs and season well. Tip the potatoes, onion, sliced meatballs and peas into the beaten eggs. Mix gently so you don't break up the potatoes.
- Preheat the grill to high. Heat the remaining oil in a the pan. Add the egg mixture and cook gently for 10 minutes until half set, then grill for 10-15 until the top is golden. serve cut into wedges with salad.
Yield
Serves 4
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