Spanish Omelette with Red Pepper Sauce
Ingredients
1 garlic clove, peeled, roughly chopped
1 red chilli, trimmed, roughly chopped
2 Tbsp lemon juice
1 Tbsp olive oil
350 g roasted red pepper, drained, roughly chopped
200 g feta cheese, roughly chopped
1 tsp dried oregano
0.5 tsp smoked paprika
fine sea salt, as needed
ground black pepper, as needed
For the omelette
150 g onion, peeled, quartered
150 g red pepper, deseeded, destemmed, quartered
120 ml extra virgin olive oil
600 g potatoes, peeled, halved lengthways
6 large eggs
fine sea salt, as needed
ground black pepper, as needed
Instructions
STEP 1/7
Assemble the Food Processor bowl and fit the Knife Blade
Add garlic, chilli, lemon juice and olive oil into the Food Processor bowl
Pulse for 10 seconds until finely chopped
STEP 2/7
Add roasted red peppers, feta cheese, oregano, smoked paprika, salt and pepper into the Food Processor bowl
Mix until smooth – 1 minute, medium speed
Transfer the mixture into a serving bowl and set aside
STEP 3/7
Clean the Food Processor bowl and fit the Thin Slicing disc
Working in batches, slice onion and pepper into the Food Processor bowl using the pusher
STEP 4/7
Heat a medium frying pan over medium heat
Add olive oil into the frying pan
Transfer the sliced onion and pepper into the frying pan
Fry over a medium heat for 5 minutes until softened, stirring occasionally
STEP 5/7
Slice potatoes into the Food Processor bowl using the pusher
Transfer the sliced potatoes into the frying pan
Cook over a medium heat for about 20 minutes, stirring every 3 minutes, until cooked through
STEP 6/7
Crack the eggs into a medium bowl
Season with salt and pepper
Use a fork to beat the eggs until well combined
STEP 7/7
Transfer the cooked onion, pepper and potatoes into the egg mixture and stir to combine
Leave the olive oil in the frying pan
Heat the frying pan over a medium-low heat and transfer the egg mixture into the pan
(Tip: Ensure that the onion and pepper are lying flat in the pan)
Cook over a medium-low heat for 2 minutes
Run a spatula around the outer edge of the pan, ensuring the eggs aren’t sticking
Cook for a further 3 minutes until the mixture starts to set underneath
Place a plate big enough to hold the omelette over the top of the pan
Working carefully but quickly, flip the omelette onto the plate
Gently slide the omelette back into the frying pan
(Tip: Use a spatula to tuck the edges of the omelette beneath itself to achieve a rounded edge)
Cook over a medium-low heat for 5 minutes until the omelette is just set and cooked through
Transfer the omelette to a serving plate and let cool for 5 minutes
Serve
Slice and serve with red pepper and feta sauce
Spanish Omelette with Red Pepper Sauce
Ingredients
1 garlic clove, peeled, roughly chopped
1 red chilli, trimmed, roughly chopped
2 Tbsp lemon juice
1 Tbsp olive oil
350 g roasted red pepper, drained, roughly chopped
200 g feta cheese, roughly chopped
1 tsp dried oregano
0.5 tsp smoked paprika
fine sea salt, as needed
ground black pepper, as needed
For the omelette
150 g onion, peeled, quartered
150 g red pepper, deseeded, destemmed, quartered
120 ml extra virgin olive oil
600 g potatoes, peeled, halved lengthways
6 large eggs
fine sea salt, as needed
ground black pepper, as needed
Instructions
STEP 1/7
Assemble the Food Processor bowl and fit the Knife Blade
Add garlic, chilli, lemon juice and olive oil into the Food Processor bowl
Pulse for 10 seconds until finely chopped
STEP 2/7
Add roasted red peppers, feta cheese, oregano, smoked paprika, salt and pepper into the Food Processor bowl
Mix until smooth – 1 minute, medium speed
Transfer the mixture into a serving bowl and set aside
STEP 3/7
Clean the Food Processor bowl and fit the Thin Slicing disc
Working in batches, slice onion and pepper into the Food Processor bowl using the pusher
STEP 4/7
Heat a medium frying pan over medium heat
Add olive oil into the frying pan
Transfer the sliced onion and pepper into the frying pan
Fry over a medium heat for 5 minutes until softened, stirring occasionally
STEP 5/7
Slice potatoes into the Food Processor bowl using the pusher
Transfer the sliced potatoes into the frying pan
Cook over a medium heat for about 20 minutes, stirring every 3 minutes, until cooked through
STEP 6/7
Crack the eggs into a medium bowl
Season with salt and pepper
Use a fork to beat the eggs until well combined
STEP 7/7
Transfer the cooked onion, pepper and potatoes into the egg mixture and stir to combine
Leave the olive oil in the frying pan
Heat the frying pan over a medium-low heat and transfer the egg mixture into the pan
(Tip: Ensure that the onion and pepper are lying flat in the pan)
Cook over a medium-low heat for 2 minutes
Run a spatula around the outer edge of the pan, ensuring the eggs aren’t sticking
Cook for a further 3 minutes until the mixture starts to set underneath
Place a plate big enough to hold the omelette over the top of the pan
Working carefully but quickly, flip the omelette onto the plate
Gently slide the omelette back into the frying pan
(Tip: Use a spatula to tuck the edges of the omelette beneath itself to achieve a rounded edge)
Cook over a medium-low heat for 5 minutes until the omelette is just set and cooked through
Transfer the omelette to a serving plate and let cool for 5 minutes
Serve
Slice and serve with red pepper and feta sauce