Back to Basics – Spanish Omelette

Back to Basics – Spanish Omelette

Last week I started a new series on everything mummy (Back to basics)and I’m going to share with you a new simple family recipe every week, last week we started off with one of my favourite dishes creamy chicken curry. This week I’m sharing with you a easy Spanish Omelette super easy, suitable of vegetarians and a really cheap dish. 


  • 1 onion 
  • 2 medium sized potatoes 
  • 2/3 courgettes 
  • 1 clove of garlic 
  • 5 eggs 
  • 150ml milk 
  • mixed herbs, salt & pepper

  1.  Start by preheating the oven to 180°c/350°f and grease a shallow oven proof dish with a little butter.
  2. Thinly slice the onion and chop the potatoes into small chunks fry them gently in 2 tbsp of oil for 5 minutes.
  3. Cut the courgette into small pieces and add them to the pan.
  4. Crush garlic and add to the pan cook for a further 5 minutes(ish) until the vegetables are slightly soft.
  5. Remove the pan fro the heat and spoon the veg into the oven proof dish in an even layer.
  6. In a separate bowl beat the eggs with a fork and add the milk, herbs, salt and pepper, beat together well.
  7. Pour the egg mixture over the vegetables, then put the dish into the oven and bake for 40 minutes, until it has set and is golden brown.

  8. To check its cooked push a knife into the middle if runny egg comes out cook for another 5-10 mins.

Next week I’m going to be sharing a spaghetti Bolognese so keep your eyes peeled for that! 

Tasty Tuesdays on

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  1. November 4, 2014 / 10:30 am

    Ohh i have quite a lot of potatoes in at the moment I may have to whip one of these up, I totally forgot about them!

  2. November 7, 2014 / 2:20 pm

    We love a spanish omelette here too, looks gorgeous! Thanks for linking up to #tastytuesdays

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