Back In Black Spanish Omelette With Potatoes
ribbontea
If you can crack an egg and peel a potato, you're all set!
People: 1
35 min

Ingredients

3
Asparagus
0.5
Bell Pepper
0.75
Carrot
1 tsp
Cumin
2 tbsp
Grapeseed Oil
2 tbsp
Lemon
1 tsp
Oregano
1 tbsp
Parsley
50 grams
Potatoes
0.5 tsp
Rosemary
1
Shallots
10 tbsp
Sunflower Seeds
1 tsp
Thyme
0.5
Tomatoes
0.25
Zucchini

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Prep

  1. Peel and cut your potatoes. All ingredients should have a similar size and shape.
  2. Wash and cut your asparagus, tomatoes and zucchini so that they all have a similar size and shape.
  3. Finely chop your bell pepper, carrot, parsley and shallots.
  4. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Toast sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  2. Heat grapeseed oil in a pan and add carrot and shallots, cumin, oregano, rosemary and thyme and fry at lower temperature for several minutes.
  3. Turn up the heat to medium and add Asparagus, Potatoes and Zucchini to your pan and fry for 10 minutes.Finally, add Bell Pepper and fry for 5 extra minutes.
  4. Crack your eggs into a bowl and whisk well. Add a pinch of salt and pepper.
  5. Add your lemon to the bowl and mix.
  6. Pour your egg mixture on top of your vegetables and heat until omelette is done.

Finishing Touches

  1. Add Parsley, Sunflower Seeds and Tomatoes on top.