Spanish omelette with tomato salsa
This simple Spanish omelette with tomato salsa takes less than 60 minutes. A great idea for dinner.
1 tablespoon olive oil
2 large (600g) potatoes, peeled, sliced thinly
2 medium (300g) brown onions, sliced thinly
1 medium (200g) red capsicum, chopped coarsely
150g green beans, trimmed, chopped coarsely
¼ cup (60ml) skim milk
1/3 cup coarsely chopped fresh flat-leaf parsley
1 large (220g) tomato, seeded, chopped coarsely
2 (260g) Lebanese cucumbers, seeded, chopped coarsely
1 small (100g) red onion, sliced thinly
2 long green chillies, seeded, chopped finely
¼ cup (60ml) lemon juice
2 tablespoons coarsely chopped fresh parsley
Heat the oil in a 26cm (base measurement) non-stick frying pan over high heat. Add potatoes and onions, and cook, stirring, for 2 minutes. Reduce heat to low, cover and cook, stirring occasionally, for 15 minutes. Add capsicum and beans, cook, stirring, for a further 5 minutes or until the potatoes are just tender.
Whisk the eggs and milk in a large jug. Pour over the potato mixture in the pan and stir gently. Cook, covered loosely, over low heat, for about 15 minutes or until almost set.
Preheat grill. Cover pan handle with a sheet of foil, place omelette in pan under grill for 2-3 minutes or until browned lightly and set.
Meanwhile, combine all ingredients in a serving bowl.
Sprinkle omelette with parsley and serve with Tomato Salsa.