Spanish Potato Omelette

Name: Spanish Potato Omelette with Tomato Bread
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Potatoes; 1 Pieces of Brown onion; 150 Grams of Roasted peppers; 6 Pieces of Organic Eggs; 50 ML of Water; 1 Tsp of Salt; 1 Tsp of Black pepper; 3 Tbsp of Olive oil; 60 Grams of Grated cheddar; 60 Grams of Grated mozzarella; 1 Pieces of Sourdough bread slices; 2 Tbsp of Olive oil; 2 Pieces of Tomatoes; 1 Pieces of Garlic cloves; 1 Tsp of Salt; 1 Tsp of Black pepper

with Tomato Bread

In Spanish: Tortilla Española, Pan Con Tomate. Buen provecho!

Cals 567 · Prot 44 · Carbs 24 · Fat 33

Vegetarian

Family Friendly

40 min

Spanish Potato Omelette with Tomato Bread

In Spanish: Tortilla Española, Pan Con Tomate. Buen provecho!

Cals 567 · Prot 44 · Carbs 24 · Fat 33

Vegetarian

Family Friendly

Ingredients

Omelette

Potatoes

300 Grams

Brown onion

0.5 Pieces

Roasted peppers

150 Grams

Organic Eggs 5*

6 Pieces

Water

50 ML

Salt

1 Tsp

Black pepper

0.5 Tsp

Olive oil

3 Tbsp

Grated cheddar 4*

60 Grams

Grated mozzarella 4*

60 Grams

Bread

Sourdough bread slices 10*11*

1 Piece

Olive oil

2 Tbsp

Tomatoes

2 Pieces

Garlic cloves

1 Piece

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Allergens

*5 Eggs, *4 Milk, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2370 / 567
Fats (g)	33.4
of which saturated (g)	19.9
Carbohydrates (g)	24
of which sugars (g)	4.2
Fibers (g)	4.7
Proteins (g)	43.8
Salt (g)	1.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil potatoes

Peel the potatoes, add them to a pot and cover with water. Bring to a boil and cook for 15-20 min or until tender. Drain and let cool. Slice the potatoes. Preheat the oven to 200°C/180°C fan.

2 Prep

Meanwhile, peel and chop the onion. Chop the roasted peppers roughly. Crack the eggs into a bowl. Add the measured water, salt and pepper. Beat the egg mixture lightly.

3 Fry onion and potatoes

Heat a pan over a medium heat with a generous drizzle of olive oil. Once hot, add the onion and fry with a pinch of salt for 5 min until translucent. Add the sliced potatoes and fry for 5 min further. Add the roasted peppers. Take the pan off the heat.

4 Bake tortilla

If using an oven-proof frying pan, keep the ingredients in the pan. Otherwise, lightly grease or line a baking dish. Add the onion, potatoes, peppers and eggs. Shake the dish gently so that the egg mixture ties all the ingredients together. Add both grated cheeses. Bake in the oven for 10-15 min or until set but not dry. Allow to cool for 10-15 min before serving.

5 Prep tomato bread

While the tortilla is cooling, place the bread slices on a lined baking tray. Drizzle with olive oil. Toast in the hot oven for 5 min. Chop the tomatoes. Peel and halve the garlic. Once the bread is toasted, rub it with the cut side of the garlic clove. Spoon the tomatoes over the top.