Spanish Omelette with Spicy Tomato Salsa

Posted on Jun 28th, 2011 | Comments (0)

Ingredients:

1 tablesp. olive oil
1 potatoes, cut into small dice
1 small onion, chopped
2 Quality Assured eggs, whisked in a large bowl
A little salt and black pepper

Spicy Tomato Salsa

2 well-flavored tomatoes, peeled and diced
1 red onion, diced
1 fresh chilli, diced
1 cloves garlic, chopped
1 tablesp. basil or coriander, chopped
Juice of ½ lemon
Garlic wine vinegar
Half tspn. sugar
1 tablesp. olive oil
A little salt and black pepper

Method:

Spanish Omelette

Lightly oil a large non-stick pan. Add the potatoes and cook for 5 minutes. Add the onions and continue cooking for another 4-5 minutes. Add the mixture to the eggs, season and mix well together.
Reheat the pan again with a little oil. Add the egg mixture. Cook until the underside is set. Put a large plate on top of the pan and turn the Omelette onto it. Then slide it back into the pan and cook the other side.

Tomato Salsa

Add a tablespoon of olive oil in pan, add peeled and diced tomatoes, add a little water and cook on very low flame, after 4 to 5 minutes, when tomatoes will become tender, mash them and chopped garlic, onions and green chilli. Cook it again for 2 minutes on very low flame.

Add garlic wine vinegar, basil leaves (crushed) salt and sugar, sprinkle lemon juice. Add black pepper. Mix them well and serve with Spanish Omelette, Lays chips and bread slice for nutritious and yummy breakfast.