Creamy pea and potato Spanish omelette

Creamy pea and potato Spanish omelette

Dinner Like A Boss
4-6 people
15 mins
Cooking time
40 mins
Benito Martin

Slightly sweet and nutty tasting, manchego cheese is made from sheep’s milk. As it becomes more widely known it has become easier to buy, and is now available in the cheese section of many supermarkets. You can easily replace the manchego with cheddar and a little parmesan – I use this combination when I can’t get manchego. If you can’t find yellow beans, replace them with zucchini (courgette) batons, sliced red capsicum (bell pepper) or extra green beans.


Quantity Ingredient
650-750g waxy potatoes, peeled and cut into 1-2 cm cubes
2 tablespoons olive oil
10 eggs, lightly beaten
150g crème fraîche
or sour cream
3 tablespoons coarsely chopped flat-leaf parsley
205g frozen peas, defrosted
150g manchego
or cheddar, grated
or use a mix of 100 g cheddar and 50 g parmesan

Mixed beans in tomato sauce

Quantity Ingredient
1 tablespoon olive oil
1 garlic clove, crushed
400g tinned crushed or diced tomatoes
1 teaspoon dried oregano
150g green beans, ends trimmed
150g yellow beans, ends trimmed
2 tablespoons finely chopped flat-leaf parsley, optional


  1. Preheat the oven to 180°C /170°C fan-forced.
  2. Cook the potatoes for 10 minutes in boiling, salted water to soften them. Drain well.
  3. Heat the olive oil in a non-stick frying pan (about 25 cm in diameter is good) over a medium heat. Add the potatoes and cook them for 8–10 minutes, moving them occasionally, until golden. It’s important to get the potatoes golden – it is where lots of the flavour comes from.
  4. Meanwhile, combine the eggs, crème fraîche and parsley in a jug and season well with salt and pepper. Ensure the potatoes are in an even layer over the base of the pan, then pour about half the egg mixture over the potatoes. Scatter over the peas and half the cheese, then shake the pan gently. Pour the remaining egg mixture over the top and scatter over the remaining cheese. Shake the pan gently again, so the egg mixture flows into the gaps. Cook for 5 minutes. If your frying pan does not have an ovenproof handle, wrap the handle in foil.
  5. Transfer the pan to the oven and cook for a further 15–20 minutes, or until just set and golden. Do not overcook the omelette or it will be dry.
  6. While the omelette is in the oven, make the mixed beans in tomato sauce. Heat the oil in a medium or large frying pan over a medium heat and fry the garlic for 30 seconds. Add the tomato and oregano and simmer over a medium–low heat for 10 minutes, or until thickened. Meanwhile, cook the beans in boiling water for 3–4 minutes, or until just tender, then drain.
  7. Once the omelette is cooked, remove it from the oven and let it sit for 2–3 minutes. Remember the handle will be very hot. Cut it into wedges and, using a spatula, carefully transfer the wedges to serving plates.
  8. Stir the beans and parsley (if using) into the tomato sauce and serve alongside the omelette.
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