Spanish Omelette

Serves 1-2

Time 20 minutes

Ingredients

1 potato, diced 

6 eggs 

2 tbsp olive oil

½ red onion, finely diced

1 clove garlic, chopped 

5 mushrooms

1 long red chilli, finely chopped

10g butter

½ tsp smoked paprika 

1 pinch of dried chilli flakes

1 bunch of spring onions, finely chopped

1 bunch of parsley, finely chopped

1 handful of basil, finely chopped

Salt and pepper

Pecorino, to serve

Method

Heat a pan on medium-high heat and fry diced potatoes until golden. 

Add onion, mushrooms, garlic, chilli, salt and pepper.

Toss to combine.

Add the butter and stir to melt down. 

In a bowl, add the eggs, smoked paprika, chilli flakes, salt and pepper. 

Whisk to combine. 

Place the whisked egg into the pan. 

Stir through the vegetables so the egg is evenly coating the pan. 

Sprinkle the herbs and cheese over the top. 

Gently fold the omelette together. 

Leave for 20 seconds to set.

Serve immediately.