Authentic home cooking from Spain, with US measurements. 
Spanish Potato Omelette with Roasted Vegetable Salad and Cherry Tomatoes
A classic that never disappoints—truly the top of the classics! This is one of those lunchboxes that brightens your day when you open it, always making your coworkers a little jealous, because everyone knows there’s an unofficial competition to see who has the best lunch!
Spanish Potato Omelette with Roasted Vegetable Salad and Cherry Tomatoes
A classic that never disappoints—truly the top of the classics! This is one of those lunchboxes that brightens your day when you open it, always making your coworkers a little jealous, because everyone knows there’s an unofficial competition to see who has the best lunch!
Open in Cookpad AppSteps
- 1
For the roasted vegetables: Preheat the oven to 350°F (180°C). Wash the bell peppers and eggplant. Place the vegetables in a baking dish and roast for about 1 hour, until they are soft.
- 2
After roasting, let them cool slightly. Remove the skin and seeds from the peppers, then slice them into strips. Peel the eggplant, remove the stem, and slice the flesh into strips. Season with salt and pepper, drizzle with a little extra virgin olive oil, and set aside.
- 3
For the omelette: Peel and cut the potatoes into uneven chunks, breaking them a bit to release starch.
- 4
Peel and thinly slice the onion.
- 5
In a skillet with olive oil, sauté the potatoes and onion over medium heat, stirring occasionally. When they are soft and tender, season with salt and pepper to taste.
- 6
Beat the three eggs and season with salt and pepper.
- 7
Add the potatoes and onion to the beaten eggs.
- 8
In the skillet, remove some of the oil used for sautéing and preheat over high heat.
- 9
When hot, add the egg mixture with potatoes and onion. Use a silicone spatula to shape the edges for about 40 to 60 seconds. With the help of a plate, flip the omelette, shape it for another minute, and it’s ready!
- 10
Now assemble the lunchbox: Wash and halve the cherry tomatoes. In a bowl, plate, or lunch container, add the roasted peppers and eggplant, cherry tomatoes, diced feta cheese, basil, salt, pepper, and a generous drizzle of extra virgin olive oil. Serve with one or two pieces of Spanish potato omelette and enjoy!
Cooksnaps
Similar Recipes
More Recipes
-
-
-
Healthy Mango Oats Dryfruit Smoothie Bowl
-
-
-
-
-
-
-
-
-
-
California Farm Winter Made Red Paprika Spice
-
-
Cheesy Rice Balls Using Leftover Rice:
-
-
Healthy tasty musk melon dry fruit milk shake
-
-
-
-
